Plant Based Spicy Black Bean Soup | Vegan Mexican Bean Soup

Ingredients

• ½ cup – Black Beans, soaked overnight and pressured cooked in 2 cups of water or 8 Oz can of beans
• 1 teaspoon – Olive oil
• 1 clove – Garlic, minced
• 1 Ripe Avocado, sliced or diced
• 2 tablespoons – Onions, finely chopped
• 2 tablespoons – Celery, finely chopped
• 2 tablespoons – Bell peppers, finely chopped
• 2 tablespoons – Carrots, finely chopped
• 2 tablespoons – Tomatoes, finely chopped
• 2 tablespoons – Corn kernels
• 1 whole- Green Jalapeño, cut slit (Optional)
• 1 teaspoon – Roasted Cumin Powder
• ¼ teaspoon – Sriracha sauce (Optional)
• ¼ teaspoon –Cayenne or Smoked Paprika (Adjust as per your spice level)
• 2 pieces – Pickled Jalapeños, finely chopped
• Few drops of fresh Lemon juice
• Salt and Black Pepper to taste
• 1 tablespoon – Coriander Leaves/ Cilantro, finely chopped
• Vegan Sour cream or Greek Yogurt (Optional)
• Tortilla Chips (Optional)