Vegan Black Bean Soup Is the Make-Ahead Meal You're Looking For

Yields: 6 servings

Prep Time: 20 mins

Total Time: 1 hour 5 mins

Ingredients

• 3 tbsp.

  olive oil

• 1

  yellow onion, chopped

• 1

  green bell pepper, chopped

• 4

  cloves garlic, chopped

• 1 tbsp.

  ground cumin

• 2 tsp.

  smoked paprika

• 2 tsp.

  dried oregano

• Kosher salt and freshly ground black pepper

• 4

  (15.5-ounce) cans black beans, rinsed

• 7 c.

  vegetable stock

• 2

  bay leaves

• 1 tbsp.

  sherry vinegar

• Sliced avocado, chopped red onion, chopped fresh cilantro, and lime wedges, for serving

Directions

1. Heat oil in a large Dutch oven or pot over medium heat. Add onion and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Add garlic, cumin, paprika, and oregano. Cook, stirring, until fragrant, 1 minute.

2. Stir in beans, stock, and bay leaves. Bring to a boil, then reduce heat and simmer, stirring occasionally, until flavors have melded, 40 to 45 minutes. Discard bay leaves and stir in sherry vinegar.

3. Transfer 2 1/2 cups beans and 1 cup liquid to a bowl; mash with a potato masher until smooth. Return to Dutch oven. Season with salt and pepper. Serve with avocado, onion, cilantro, and lime wedges alongside.

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