Name: One-Pot Black Bean Soup
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp oil ((or sub water)); 1 cup diced white or yellow onion; 3 cloves garlic ((minced)); 0.25 tsp each sea salt ((more to taste // depends on saltiness of broth)); 0.25 tsp black pepper ((more to taste // depends on saltiness of broth)); 2 15-ounce cans black beans* ((slightly drained)); 2 cups vegetable broth ((or store bought)); 2 tsp ground cumin ((for smokiness)); 1.5 tsp chili powder; 0.25 tsp ground coriander; 2 null chipotle peppers in adobo sauce ((optional // for heat)); 3 tbsp chopped vegan dark chocolate ((for depth of flavor // or sub with 1 Tbsp cacao powder)); null null lime; null null avocado; null null cilantro; null null onion; null null hot sauce; null null salsa

Instructions

Show units in method

1

Heat a large pot over medium heat. Add the oil (1 tbsp), diced white or yellow onion (1 cup), and garlic (3 cloves). Season with sea salt (0.25 tsp) and black pepper (0.25 tsp) and sauté for 4-5 minutes.
2

Add the cans black beans (2 15-ounce) (slightly drained), vegetable broth (2 cups), ground cumin (2 tsp), chili powder (1.5 tsp), ground coriander (0.25 tsp), [1-2 chipotle peppers in adobo sauce] (optional), chopped vegan dark chocolate (3 tbsp), and remaining [sea salt] and [black pepper].
3

Bring to a simmer over medium heat, then reduce heat to low and cook uncovered for about 15-20 minutes.
4

Taste and adjust flavor as needed, adding more [chipotle peppers in adobo sauce] for spice, [chopped vegan dark chocolate] for depth of flavor, [ground cumin] or [chili powder] for smokiness, or more [sea salt] and [black pepper].
5

Enjoy as is, or pair with cooked grains such as [rice] or [quinoa]. Topping options include fresh [lime], [avocado] or guacamole, [cilantro], [onion], [hot sauce], and/or [salsa]!
6

Store soup well covered in the refrigerator up to 5-7 days. Will keep in the freezer for 1 month (oftentimes longer).