Spicy Chipotle Black Bean Soup (Vegan, Gluten-Free, Allergy-Free)

This Spicy Chipotle Black Bean Soup recipe is vegan, gluten-free, and allergy-free! It's a super quick and easy vegetarian soup using canned black beans, chili peppers, and adobo. Smokey, spicy, cool it off with a dollop of refreshing homemade dairy-free sour cream! A perfect healthy plant-based lunch or dinner for the week!

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Step 1

Add your chopped red onion, bell pepper, and minced garlic to a large soup pot and dry saute for about 5 minutes, just until the veggies sweat.

Step 2

Add the canned black beans and liquid, green chilis, chopped chipotle peppers, adobo sauce, and tomato paste; mix together.

Step 3

Pour in the 3 cups of veggie broth, spices, and herbs and give everything a mix to combine.

Step 4

Bring the soup to a boil, reduce the heat, and let it simmer for just about 15 minutes (pot uncovered).

Step 5

Use an immersion blender or scoop out 3/4 of the soup and give it a blend quick blitz in a food processor or blender. Blend just enough so that the soup is semi-creamy, but still has texture.

Step 6

Serve your soup and top with fresh cilantro and dairy-free sour cream.

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