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To begin, heat the olive oil in a stockpot or large frying pan over medium. Once warm, add in the diced onion and cook for 2-3 minutes, or until it's starting to look transparent. Then, add in the garlic, serrano chili, and bell pepper, and cook for 2-3 minutes longer.
Next, stir in the chopped tomatoes, cumin, oregano, salt, and pepper. Cook for about 6-8 minutes, stirring occasionally.
Then, add in the cooked beans and water and bring the soup to a low boil. Once boiling, reduce the heat to low-medium and simmer gently for about 10-12 more minutes.
After about 8 minutes of simmering, 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.
Serve this black bean soup immediately with a garnish of vegan mozzarella, avocado slices, tortilla chips, and cilantro.