Spicy black bean soup is full of the flavors of Mexico. With jalapenos, chili and cumin simmered on the stove, this vegetarian and vegan recipe is sure to please.
Ingredients:
- 2 cans black beans
- 2 jalapeno peppers, diced
- 6 cups vegetable broth
- 1/2 tsp garlic powder
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- 3/4 tsp black pepper
- 1/2 tsp hot sauce, or to taste
- 1 tbsp cornstarch
- sour cream (optional)
Preparation:
In a large pot combine the beans, jalapenos, vegetable broth, garlic powder, chili powder, cumin, cayenne, black pepper and hot sauce. Simmer for at least one hour.Puree in a blender or food processor until smooth. Add cornstarch and return to pot. Cook for another 20 minutes, or until soup reaches desired consistency.
Serve topped with sour cream if desired.
More Vegetarian and Vegan Mexican Recipes:
Mango and Peach Salsa Recipe
Ten Minute Vegetarian TVP Tacos Recipe
Easy Mexican Rice
Black Bean Enchiladas
Enchilada Casserole
Basic Guacamole Recipe
Vegetarian and Vegan Seitan Fajitas
Vegetarian Mexican Quiche
Vegetarian Chili Flautas
Breakfast Tacos
Vegan Plantain Chips
