Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco

This Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco won’t win any beauty contests, but this soup is so, so tasty, especially if you like cilantro and a touch of spice in your bean soup. Use the Vegan Recipes index to find more vegan recipes on this site!

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Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco found on KalynsKitchen.com

I love black beans, and I love black bean soups, but this Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco may be the best soup with black beans I’ve ever made. Interestingly, it started out as a soup with ham, but when my nephew Jake and I tried it that way we both agreed that the spiciness and other flavors would come through better without the ham.  The next time we cooked we made the soup again, using vegetable broth to keep it vegan, and both of us preferred the vegan version.  I do think cilantro is a pretty important part of the flavor profile here, so if you’re a cilantro hater this soup may not be for you, but if you like black beans, jalapenos, cumin, and cilantro, give this soup a try!

Of course, making the soup without ham makes it a perfect recipe for Meatless Monday, and as usual I am posting my Meatless Monday recipe on Sunday night for people who might want to make it the next day.


Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco found on KalynsKitchen.com

Heat the olive oil in a big soup pot, then add the diced red onion and saute until they are barely starting to brown. Then add the garlic, cumin, oregano, and Sazon if using, and saute until the spices are getting fragrant, about 2 minutes more. While the onions are cooking, drain 3 cans of black beans into a colander, rinse, and drain.

Put the other can of black beans into a food processor and process until they’re pureed.  (I used the bowl attachment of my immersion blender.) Add the drained beans, the pureed beans, 2 cans of vegetable broth, and 2 cans of water and 1 T of the Green Tabasco Sauce and let the soup start to simmer.

Simmer over low heat about 45 minutes to one hour, until soup has thickened slightly and flavors have blended. Taste the soup and see if you want to add the other tablespoon of Green Tobasco Sauce (we did.)  Stir in the chopped cilantro and cook about 5 minutes more. Serve hot.

More Tasty Vegan Recipes with Black Beans:

Mango Salad with Black Beans, Avocado, Mint, and Chile-Lime Vinaigrette from Kalyn’s Kitchen
Vegan Black Bean and Sweet Potato Stew from The Perfect Pantry
Southwestern Bean Salad with Black Beans, Black-Eyed Peas, Peppers, and Cilantro from Kalyn’s Kitchen
Stormy Black Bean Soup from Fat Free Vegan Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco found on KalynsKitchen.com

 

Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco

This Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco won’t win any beauty contests, but this soup is so, so tasty, especially if you like cilantro and a touch of spice in your bean soup.

Ingredients:

  • 1 large red onion, finely diced
  • 2 tsp. olive oil
  • 2 tsp. finely minced garlic
  • 1 T ground cumin
  • 2 tsp. oregano (preferably Mexican oregano, but regular oregano will work if that’s all you have)
  • 1 packet Goya Sazon Seasoning (optional, but good)
  • 3 cans + 1 can black beans (15 oz. can)
  • 2 cans (14 oz. each) vegetable broth
  • 2 cans water (use the vegetable broth can)
  • 1 T + 1 T Green Tabasco Sauce
  • 1 cup finely chopped fresh cilantro

Directions:

  1. Heat the olive oil in a large heavy soup pot, then add the finely diced red onion and saute over medium-high heat until the onions are just starting to brown.
  2. Turn the heat down to medium, add the minced garlic, ground cumin, oregano, and Sazon Seasoning (if using) and saute until the spices are fragrant, about 2 minutes more.
  3. While the onions are cooking, drain 3 cans of black beans into a colander placed in the sink.  Rinse with cold water until no more foam appears and let beans drain.
  4. Put the other can of undrained beans into a food processor or the bowl attachment of an immersion blender and process until the beans are pureed.
  5. Add the drained beans, pureed beans, 2 cans of vegetable stock, 2 cans of water, and 1 T of Green Tabasco Sauce to the soup pot and simmer soup over low heat for 45 minutes to one hour, or until soup has thickened slightly and flavors are well blended.
  6. Taste the soup to see if you want to add the second tablespoon of Green Tabasco Sauce (we did.)  Add the chopped cilantro and simmer for about 5 minutes more.  Serve hot.

Notes:

This recipe was adapted from Everyday Food: Fresh Flavor Fast.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Dried beans are a great low-glycemic food for all phases of the South Beach Diet, but for Phase One they are limited to 1/3 to 1/2 cup serving size.  Of course when you’re eating the beans in soup, the liquid is not counted, but I would limit myself to a small cup of this Spicy Vegan Black Bean Soup for Phase One. This soup is too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
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Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco