This is a simple delicious black bean soup with corn, bell peppers and lots of smoky earthy flavour from a bit of smoked paprika and cumin. Jalapeno peppers give it some heat. I like to garnish it with vegan sour cream, chopped scallions, fresh cilantro, corn chips, and even some vegan cheese! This is dairy free, gluten free and as always, vegan. This is exactly the kind of food I am craving right now as the temperatures begin to drop. I love when comfort food is also full of nutritious fiber rich ingredients. Healthy food doesn't have to sacrifice flavour.
I used one jalapeno in the base, which didn't offer any discernable heat. I always have a jar of pickled jalapenos in my fridge, and I actually really like garnishing my soup with them. Two slices was plenty added heat for me in one bowl. If you want to add another fresh jalapeno or two to the base you totally can. Or even mince some fresh jalapeno and sprinkle on top if you want along with other garnishes. I find adding heat to a dish really depends on individual preference. Everyone I know has different levels of tolerance. So find what works for you.
Be mindful when seasoning with salt if you are using canned beans or tomatoes that also contain salt. I try to buy them with no added salt so I have control over my seasoning.
Yield : 2.5 Litres Serves 4-6
Suggested Ingredients for Garnish :
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