Vegan Spanish Black Bean Soup

Authentic Vegan Spanish Black Bean Soup Recipe from Spain

Region / culture: Spain | Servings: 6 |

Vegan diet

Introduction

This Vegan Spanish Black Bean Soup is a hearty and flavorful dish that is perfect for a cozy night in. Packed with protein and fiber from the black beans, this soup is not only delicious but also nutritious. The combination of spices and herbs gives this soup a rich and aromatic flavor that will leave you wanting more.

History

Black bean soup is a traditional dish in Spanish cuisine, with variations found in different regions of the country. This vegan version of the soup is a modern twist on the classic recipe, using plant-based ingredients to create a delicious and healthy dish.

Ingredients

4 (15 oz (425 g)) cans of black beans
1 small yellow onion, chopped
4 – 5 cloves of garlic, chopped
2 tbsp of ground cumin
1 tbsp of chili powder
2 bay leaves
0.25 cup of chopped cilantro
dry sherry (optional)
salt
pepper

How to prepare

In a blender, puree 2 cans of black beans and set aside.
Under medium heat, sauté the onion and garlic for about five minutes in a medium-sized pot.
Add salt, pepper, and a splash of dry sherry.
Add the puréed black beans, 2 cans of whole beans, cumin, chili powder, bay leaves, cilantro, and more salt and pepper if needed.
Lower the heat and let it simmer for 10 minutes.

Variations

Add diced tomatoes or bell peppers for extra flavor and texture.
Top the soup with avocado slices or a dollop of vegan sour cream for a creamy finish.
Stir in cooked quinoa or rice for added protein and substance.

Cooking Tips & Tricks

Be sure to puree half of the black beans to give the soup a creamy texture.

- Adding a splash of dry sherry at the beginning of cooking adds depth of flavor to the soup.

- Adjust the seasonings to taste, adding more salt, pepper, or spices as needed.

- For a thicker soup, simmer for longer to allow the flavors to meld together.

Serving Suggestions

Serve this soup with a side of crusty bread or a fresh green salad for a complete meal.

Cooking Techniques

Be sure to sauté the onions and garlic until they are fragrant and translucent before adding the other ingredients.

- Simmer the soup on low heat to allow the flavors to develop and meld together.

Ingredient Substitutions

Use vegetable broth instead of water for a richer flavor.

- Substitute dried herbs for fresh if needed.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Presentation Ideas

Garnish the soup with a sprinkle of fresh cilantro or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of this soup contains approximately 200 calories.

Carbohydrates

Each serving of this Vegan Spanish Black Bean Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of this soup contains approximately 1 gram of fat.

Proteins

Each serving of this soup contains approximately 15 grams of protein.

Vitamins and minerals

This soup is a good source of iron, potassium, and folate.

Alergens

This recipe is free of common allergens such as dairy, eggs, and nuts.

Summary

This Vegan Spanish Black Bean Soup is a nutritious and delicious dish that is high in protein and fiber, making it a satisfying meal option.

Summary

This Vegan Spanish Black Bean Soup is a delicious and nutritious dish that is perfect for a cozy night in. Packed with protein and fiber, this soup is a satisfying meal option that is sure to please.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Vegan Spanish Black Bean Soup. It was a chilly autumn day, and I was visiting my dear friend Maria in her cozy little village in Spain. Maria was known throughout the town for her delicious homemade soups, and I was thrilled when she offered to teach me her secret recipe for this hearty and flavorful dish.

As we gathered the ingredients together in Maria's sunny kitchen, I listened intently as she explained the history behind the soup. She told me that the recipe had been passed down through her family for generations, and that each cook had put their own unique twist on it. Maria had refined the recipe over the years to make it vegan-friendly, without sacrificing any of the rich and savory flavors.

We started by sautéing onions, garlic, and bell peppers in a generous amount of olive oil until they were soft and fragrant. The kitchen was filled with the delicious aroma of sizzling vegetables, and I couldn't wait to taste the final result. Next, Maria added in the star ingredient – black beans that had been soaked overnight and cooked until tender. She explained that the beans were the heart of the soup, providing a creamy and velvety texture that would make it satisfying and filling.

To give the soup its distinct Spanish flavor, Maria added in a blend of spices including smoked paprika, cumin, and a touch of cayenne pepper for a subtle heat. The spices mingled together with the beans and vegetables, creating a symphony of flavors that danced on my taste buds. Maria then poured in a rich vegetable broth, allowing the soup to simmer and meld together into a harmonious and comforting dish.

As we waited for the soup to finish cooking, Maria shared stories of her childhood in Spain and the memories she had of her own grandmother teaching her how to cook. She spoke of family gatherings around the table, where the soup was always a staple dish that brought everyone together in warmth and laughter. I could feel the love and tradition that had been passed down through the generations, and I knew that this recipe would become a cherished part of my own family's culinary history.

Finally, the soup was ready, and Maria ladled out steaming bowls for us to enjoy. The Vegan Spanish Black Bean Soup was a symphony of flavors – earthy black beans, sweet bell peppers, spicy paprika, and fragrant garlic all came together in perfect harmony. Each spoonful was a delight, warming me from the inside out and filling me with a sense of contentment and joy.

As I savored the last spoonful of soup, I thanked Maria for sharing her treasured recipe with me. I knew that I would carry this dish with me wherever I went, passing it down to future generations and sharing the love and tradition that it embodied. The Vegan Spanish Black Bean Soup had become more than just a recipe – it was a connection to the past, a celebration of family and friendship, and a reminder of the power of food to bring people together in warmth and joy. And for that, I would always be grateful.