Black Bean Soup With Vegan Pimiento Cheese
Black Bean Soup with Vegan Pimiento Cheese – a simple, hearty, plant-based meal that uses pantry staples and fridge veggies. Creamy texture, zesty lime, and topping with Rebel Cheese vegan pimiento—perfect for winter months or a quick weeknight meal.
Ingredients
- Olive oil – 2 Tbsp for sautéing at medium-high heat
- 1 large onion diced (can use red onion too)
- 3 garlic cloves minced
- 2 cans of black beans drained and rinsed (or 2 cups cooked dry black beans)
- 2 medium potatoes peeled and diced
- 1 cup peas frozen or fresh
- 4 cups vegetable broth
- 2 tablespoon white miso paste
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes more if you want spice
- 1 bay leaf
- Salt & black pepper to taste
- Juice of 1 lime
- Rebel Cheese vegan pimiento cheese for topping (~⅓ cup per bowl)
- Optional toppings: sliced green onions tortilla chips, vegan sour cream
Instructions
Sauté the Aromatics
- In a large pot, heat olive oil over medium-high heat. Sauté chopped onion and garlic until soft and fragrant. Add chili powder, cumin, and red pepper flakes for 30 seconds to toast.
Build the Base
- Add black beans, potatoes, peas, bay leaf, and vegetable broth. Bring to a simmer over medium heat and cook for 15–20 minutes, until potatoes are tender.
Blend for Creaminess Optional
- Remove bay leaf. Use an immersion blender to blend half of the soup, leaving some beans and veggies whole for a creamy-chunky texture.
Flavor Boost
- Stir in white miso paste until fully dissolved. Add lime juice, salt, and pepper to taste.
Top and Serve
- Ladle into bowls and top with Rebel Cheese vegan pimiento cheese. Garnish with green onions, tortilla chips, vegan sour cream, or avocado if desired.