Spicy Vegan Black Bean Soup

Happy 2016, lovely bitches and hoes of the internet. I hope you had a joyous holiday season filled with limited familial dysfunction – but not zero – and I hope you found time to jam your gullet full of baked goods like I did #cleaneating #blessed.

vegan black bean soup

Christmas feels like ages ago! I spent the holiday in Iowa with Ben’s family and cooked up a number of delicious things which will find their way to this blog eventually. After Christmas I traveled to Amsterdam, which I documented on my Instagram account (and used the hashtag #amstergrams, which I later found out is almost certainly a drug hashtag……).

vegan amsterdam

Amsterdam is sweet. The bike culture is incredible and they have a diverse population, which meant tons of great food from around Europe and the world. I found the city to be very vegan/vegetarian-friendly. A few places we ate:

vegan amsterdam

Now I’m back in the real world where it has been quite rainy and cold. I am comforting myself by listening to Bright Eyes and eating a huge, steamy bowl of this spicy vegan black bean soup (!) which is an old recipe I posted on Tumblr ages ago but never migrated over. So, here’s a new recipe to get you through this winter. And this might be a healthy recipe, but don’t think I’m all about resolutions or anything. I’ll make sure the next recipe I post is, like, a quadruple chocolate bourbon cocaine cake or something.

Spicy Vegan Black Bean Soup

  • 1 onion, chopped finely
  • 1 cup portabello mushrooms, chopped finely
  • 2 medium carrots, chopped finely
  • 1-2 Tbs coconut or olive oil, for sautéing
  • 1 tablespoon tomato paste
  • 5 cups vegetable stock
  • 2 x 29-oz cans black beans, rinsed and drained
  • 1 tablespoon ground fresh chili paste
  • crushed red pepper flakes
  • scallions (for garnish, optional)

Add the onions and oil of your choice to large pot. Sauté until the onions a translucent (6-7 minutes), then add the mushrooms and carrots. Sauté another 5 minutes or so, stirring occasionally. Add the tomato paste, veg stock, beans, and chili paste. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes. Use an immersion blender (or pour in a regular food processor/blender) and blend until smooth. Serve hot and garnish with scallions, crushed red pepper, and hot sauce.

vegan black bean soup
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