Step 1

Heat the olive oil in a stockpot over medium. Once hot, add the diced onion and cook for 2-3 minutes until transparent. Add the garlic, serrano chile, and bell pepper, and cook for 2-3 minutes longer.

Step 2

Stir in the chopped tomatoes, cumin, oregano, salt, and pepper. Cook for about 6-8 minutes, stirring occasionally.

Step 3

Add the cooked beans and water, then bring the soup to a gentle boil. Once boiling, reduce the heat to low-medium and simmer gently for 10-12 more minutes.

Step 4

Transfer roughly ⅓ of the soup to a blender and mix on high until smooth. Once blended, add it back to the pot and simmer for a final few minutes.

Step 5

Serve your vegan black bean soup immediately with a garnish of vegan mozzarella, avocado slices, tortilla chips, crema, and cilantro. Happy eating!