Keyword: best vegan nacho cheese sauce, black bean soup, black beans, vegan soup
Servings: 6servings
Ingredients
1/4cupwater
1/4cupdice onion
3/4cupdiced celery
1/2cupdiced carrot
1/2cupdiced green bell pepper
2tablespoonsminced garlic
415-ounce cans of black beans, rinsed and drained
4cupswater
2Edward & Sons No-Chick'n Bouillon
2tablespoonsapple cider vinegar
2teaspoonschili powder
1/4teaspooncayenne pepper
1/2teaspooncumin
1/2teaspoonsalt
1/4teaspoonhickory liquid smoke
Instructions
Add the 1/4 cup of water, onion, celery, carrot, bell pepper, and garlic to a large saucepan and simmer over medium/low heat for about 15 minutes or until tender. Add more water as needed, being careful not to burn the garlic or it will be bitter.
While the veggies are cooking, add 3 cups of the rinsed and drained black beans to a food processor with 1 cup of water and puree on high until smooth.
When the veggies are ready, pour the pureed beans, the whole beans, the 3 additional cups of water, and the rest of the ingredients to the pot and bring to a boil. Then, reduce and simmer uncovered for 50 to 60 minutes or thickened.
Top it with jalapenos, cilantro, avocado, crushed crackers, and/or vegan cheese