Get your bellies ready - this 20-minute black bean soup recipe is perfectly tender, slightly smoky, with layers of umami from reserved black bean sauce, and spices.
15ouncescanned black beans reserve the liquid from the canned beans
½cupWater
1tablespoonvegan butter(optional)
Instructions
Place a pot over medium heat and add olive oil. Once the oil is hot, add the chopped onion. Cook and stir onions for about 6 minutes, or until tender.
Add the bay leaf, cumin, garlic powder, smoked paprika, and salt + pepper to taste. Stir and cook for 1 minute. Then, add the beans and water.
Bring to a boil. Once at a boil, lower heat to bring beans to a gentle simmer. Add vegan butter (optional). Cover pot with a lid and cook for 10 minutes. Remove bay leaf and serve soup. Garnish black bean soup with pan-roasted corn and diced red onion (optional).