Cuban-Style Black Bean Soup

Vegan, gluten-free, soy-free, nut-free

Serves: 2 as a main dish; 4 as a side dish/ Prep time: 25 min

Adapted from Melissa Copeland's recipe in 30-Minute Frugal Vegan Recipes

This soup is so simple and yet has as much flavor as something you'd get in a restaurant. I like to make a double batch so I can enjoy the leftovers since it's the type of soup that tastes even better on the 2nd day! I try to keep a few cans of black beans around so I'm ready to make this soup even when I've run out of most other grocery staples. 

Ingredients:

• 2 Tablespoons oil
• 1/2 medium onion, diced
• 1/2 medium bell pepper (any color), seeded and diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 2 15-oz can black beans, undrained (organic, if possible)*
• 1 cup water
• 1 teaspoon sugar
• 1 teaspoon red wine vinegar (or substitute white or apple cider vinegar)
• salt, to taste

Optional garnishes:

• chopped cilantro
• vegan sour cream or plain vegan yogurt
• tortilla chips**

Directions:​

1. In a medium sauce pan, heat the oil over medium-low heat and fry the onion, bell pepper, and garlic until soft, about 5 minutes.
2. Add the oregano and chili powder, and fry, stirring, for 30 seconds to release their aromas.
3. Pour in the entire contents of the cans of beans and the water and stir well. Increase the heat to bring it to a gentle summer for 5 minutes to soften the beans.
4. Turn off the heat and add the sugar and vinegar. Taste and add salt, if necessary (depending on how salty your beans were).***
5. By either using an immersion blender or ladling about 1 cup of soup into a standard blender, puree some of the soup to thicken it, still leaving lots of beans. Return blended soup back to the pot and stir well. 
6. Serve plain or with your choice of garnishes, or allow to cool and refrigerate until ready to serve. Stored tightly covered, it will keep for several days in the refrigerator. 

​*Yes, you read that right - we're using the bean liquid (aquafaba!) in this recipe. Organic beans are best since you won't be able to rinse them off.
​**I love unsalted Donkey Chips (they hold up really well, taste great, and no donkeys are harmed in the making of them!)
***I usually add 1/4 teaspoon of salt when using beans that contain 130 mg sodium per serving).

Ready to be served with Donkey chips (see note)!