What I love about Super Bowl week (and it’s not the game, of course – who’s even playing? and that’s football right?)… What I love is the amount of Mexican-ish comfort food that’s all over the internet. I haven’t been into a game since the Super Bowl shuffle, but suddenly I find myself craving spicy, chile-flavored foods with tons of avocado. This year, I’m sharing this easy vegan black bean soup recipe that I love to top with dried chile salsa and dollops of a creamy, tangy vegan sun cheese in place of traditional sour cream (recipe below).
How to Make This Black Bean Soup Recipe
The soup part of this recipe is quick and easy… another good one for a cold weeknight. Just follow these simple steps: Blend up the sun cheese and salsa if you like, but definitely feel free to simplify the toppings… add a little avocado and some good store-bought salsa and call it a night. I like to serve this soup with a side of hot cornbread.
If you love this black bean soup recipe…
Try making chili, tortilla soup, or butternut squash soup next! The chile sauce and sun cheese recipes make more than you’ll need for this soup – both can be made well in advance. Sun cheese recipe adapted from the Casa De Luz Cookbook.
