Cuban black bean soup was something I always longed for and missed, until I found a vegetarian version in an old issue of Eating Well. I’ve since adapted that recipe to be vegan and more reminiscent of the soup I grew up with.
Line a skillet with a thin layer of water (or vegetable broth).
Sauté onion over high heat until translucent— about 2–3 minutes.
Add chili powder and cumin, and stir to combine.
Then add beans, vegetable broth, and salsa.
Bring to a boil, then reduce to low and simmer for 10 minutes.
Remove from heat and stir in lime juice.
Transfer half of the mixture to a blender and puree until mostly smooth.
Mix puree back in with soup. Garnish with cilantro, green onions, and broken corn chips.
You can also drizzle with hot sauce or add cayenne pepper to taste, if desired.
You can make your own corn chips from tortillas. Crisp tortillas in a toaster oven or oven (350º F) for a few minutes until crisp, then crumble into chips.
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- ½ small onion, chopped
- 1 ½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 15 ounce can black beans, drained and rinsed
- 1 ½ cup vegetable broth
- ¼ cup prepared salsa
- 1 ½ teaspoon lime juice
- 2 tablespoons fresh cilantro, chopped (garnish)
- 1–2 green onions, sliced (garnish)
- corn chips, crumbled (garnish)
- hot sauce or cayenne
- pepper (optional)