Can I freeze this vegan black bean soup?

Absolutely, This soup freezes like a dream. Just cool it completely first, then store in airtight containers with about an inch of space at the top (it expands when frozen). Thaw overnight in the fridge and reheat gently - you might need to add a splash of broth or water to loosen it up.

What if I don't have an immersion blender?

No worries, You can use a regular blender - just be careful with hot liquids. Blend half the soup in batches, holding the lid down firmly with a towel (steam builds up). Or skip blending altogether for a chunkier texture - it's still delicious.

Can I make this soup in an Instant Pot?

You bet, Sauté the veggies right in the pot using the sauté function, then add everything except the lime juice. Pressure cook on high for 8 minutes (quick release), then stir in the lime juice off the heat. So easy.

Is this soup gluten-free?

Yes, As long as your vegetable broth is gluten-free (check the label), this recipe is naturally gluten-free. It's one of my go-to meals when cooking for friends with dietary restrictions. If you are looking for other AIP dinner recipes , check out this guide.

30-Minute Vegan Black Bean Soup with Lime

Name: 30-Minute Vegan Black Bean Soup with Lime - A Flavor Bomb
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups black beans, cooked; 1 onion, diced; 3 garlic cloves, minced; 1 red bell pepper, chopped; 1 tbsp olive oil; 4 cups vegetable broth; 1 tsp cumin; 1 tsp smoked paprika; 1 lime, juiced; Salt and pepper to taste; Fresh cilantro, chopped (optional)

30-Minute Vegan Black Bean Soup with Lime – A Flavor Bomb

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A hearty and flavorful vegan black bean soup with a zesty lime twist. Perfect for a quick, healthy meal.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Mexican
Diet: Vegan

Ingredients

Scale

2 cups black beans, cooked
1 onion, diced
3 garlic cloves, minced
1 red bell pepper, chopped
1 tbsp olive oil
4 cups vegetable broth
1 tsp cumin
1 tsp smoked paprika
1 lime, juiced
Salt and pepper to taste
Fresh cilantro, chopped (optional)

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Instructions

Heat olive oil in a pot over medium heat.
Add onion, garlic, and red bell pepper. Sauté for 5 minutes.
Stir in black beans, cumin, and smoked paprika. Cook for 2 minutes.
Pour in vegetable broth. Bring to a boil, then simmer for 15 minutes.
Blend half the soup for a creamy texture (optional).
Add lime juice, salt, and pepper. Stir well.
Garnish with cilantro and serve hot.

Notes

Soak black beans overnight for faster cooking.
Adjust spices to taste.
Store leftovers in the fridge for up to 3 days.

Find it online: https://recipeszest.com/vegan-black-bean-soup-with-lime-recipe/