Vegan Smoky Black Bean Soup
Total Time: 00h 35m
Hands-on Time: 00h 10m
Makes: 4 - 6 servings
Share with your friends
Ingredients
- For the Soup:
- 2 tablespoons Frontier Co-op® Diced Red and Green Bell Peppers
- 2 tablespoons Frontier Co-op® Organic Chopped White Onion
- 1 teaspoon Frontier Co-op® Organic Garlic Granules
- 1 ½ teaspoons Frontier Co-op® Organic Chili Powder
- 1 ½ teaspoons Frontier Co-op® Organic Smoked Paprika
- ½ teaspoon Frontier Co-op® Applewood Smoked Sea Salt
- 4 tablespoons Frontier Co-op® Vegetable Broth Powder
- 5 cups water
- 1 teaspoon Frontier Co-op® Crushed Green Jalapeño Chili Peppers (optional)
- 3 cups Frontier Co-op® Organic Black Bean Flakes
- 2 tablespoons vegan butter (optional)
- For Topping:
- ¼ cup chopped fresh green scallions
- ¼ cup chopped fresh jalapeño peppers
- ¼ cup chopped fresh tomato
- 1 tablespoon minced fresh cilantro
- 1 lime wedge
Directions
- In a large pot, combine diced bell peppers, white onion, garlic granules, chili powder, smoked paprika, smoked salt, vegetable broth powder and water. For a spicy version, add the crushed green jalapeño peppers. Bring to a boil, stirring until broth powder dissolves. Cover; reduce to a simmer and cook for about 10 to 15 minutes, until peppers and onion are tender.
- Stir in black bean flakes, reduce heat to low, and cook for another 10 to 15 minutes, or until beans are reconstituted and desired thickness is achieved.
- Stir in vegan butter, if desired. Adjust seasonings to taste.
- In a medium bowl, add fresh scallions, jalapeño, tomato and cilantro, and toss to combine.
- Divide soup into bowls; top with mixture and a squeeze of lime, and serve.
