Smoky Black Bean Soup {Vegan} {GF}

Who doesn’t love a big bowl of hot soup on a cold fall evening?


I love soup in the fall. Especially those heavy, creamy, autumn squash soups. However, I don’t love the calories and the fact that I don’t get any protein out of them.


This black bean soup packs a big punch of flavor and has the same creamy texture while giving a nice boost of protein and fiber.


Smoky Black Bean Soup {Vegan} {GF}


  • 1 TBSP Olive Oil
  • 1 small Yellow Onion, diced
  • 1 clove of Garlic, minced
  • 2 15oz cans of Black Beans, drained & rinsed
  • 1 Poblano Pepper, de-seeded & diced
  • 2 Chipotle Peppers in Adobo Sauce, minced
  • 4 cups Vegetable Stock
  • 2 cups Unsweetened Almond Milk
  • 1 tsp ground Cumin
  • 1 tsp dried Oregano
  • 1 tsp Smoked Paprika
  • Salt & Pepper to taste
  • 1 Avocado, sliced (optional)
  • 2 TBSP fresh Cilantro, chopped (optional)


Heat olive oil in a large saucepan over medium-high heat.  Add the onion and garlic and cook for about 5 minutes, until the onion starts to become translucent and the garlic becomes fragrant.  Add the black beans, peppers, vegetable stock, almond milk and spices and bring to a boil.  Reduce to a simmer and cook for about 20 minutes.

Transfer the mixture to a food processor or blender and puree until smooth.  Divide into four separate bowls and garnish with avocado slices and fresh cilantro.  Serve immediately.

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