This soup is so good it deserves its own blog post even though it’s Green Smoothie Challenge approved! Yes, it’s cheezy, smokey and spicy. Oh yeah. If you want to limit the spice, switch anaheims for green peppers and don’t add the cayenne. If you want to maximize the spice, switch anaheims for jalepenos and double the cayenne. If you are really trying to up the greens, add 4 C. chopped spinach or kale to it when you add the black beans.

Cheezy-Smoky-Spicy Vegan Black Bean Soup

1 very large or 2 small onions, finely diced

4 garlic cloves, minced

2 diced carrots

4 diced anaheim peppers (mild to medium heat) or 2 jalepenos depending on your heat-o-meter

1 red bell pepper, diced

2 diced roma tomatoes

3 cans low sodium black beans, drained and rinsed

4 C. water

1 T. better then bullion’s low sodium vegetable base

2 T. ground cumin

1 t. oregano

1 T. chili powder

2 t. smoked paprika

1/4 t. cayenne pepper

2 T. tahini

1 C. nutritional yeast

Salt to taste

Directions: Place anaheims, red bell peppers and onions on a large foil lined baking sheet and broil for 5-10 minutes until a little bit charred, watch carefully so they don’t burn to a crisp! Add peppers and onions to a large Saucepan and water saute with garlic, carrots, tomatoes and spices until onions are translucent and soft. Add water, black beans and vegetable base.  Simmer for around 10 minutes more. Add nutritional yeast and tahini. Pulse a few times with a stick blender to make a smooth/chunky consistency. Top with diced tomato and chopped cilantro if desired. For those of you not on the Green Smoothie Challenge, feel free to add avocado, or tofu sour cream. MMmmmM! So good!

Makes 6 two cup servings. Those on the challenge limit it to the serving size!

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