Healthy vegan black bean soup recipe from scratch with earthy comforting tones from smoked paprika, carrots, celery and bay leaves. A simple soup or stew, no ham, no bones, no bacon, totally cruelty free made with only clean and wholesome ingredients.
Keyword black bean soup, plant based, vegan,, wfpb
Rinse the soaked beans and transfer them to a large heavy bottom cast iron pot. Add filtered water and make sure it covers them by at least 1.5 inches. Add more water if you like a thinner soup but not too much. You can always add more if needed as the beans cook down.
Bring the beans to a simmer and add the diced onion, sliced carrots, celery, bay leaves, smoked paprika, onion and garlic powder. Cover with a tight lid and cook on low heat for about one hour. Make sure the pot is at a constant simmer. Stir a couple of times during cooking to make sure nothing sticks.
After one hour has passed stir in the nutritional yeast and check the texture of the beans. They should be almost done at this point so you can season to taste with sea salt and red pepper flakes.
Partially cover the pot and simmer an additional 20 minutes or so until the beans are cooked through and creamy but still hold their shape somewhat. (Sometimes beans take longer sometimes less time to achieve that perfect texture so keep an eye on them).
If you prefer a thinner soup at this point feel free to add a little bit more water or veggie broth but not too much.
Serve hot garnished with fresh tomato salsa, cilantro and a squeeze of fresh lime. Pairs well with a chunk of crusty bread or crispy tortilla chips.