Vegan Smoky Black Bean Soup

Directions

1. In a large pot, combine diced bell peppers, white onion, garlic granules, chili powder, smoked paprika, smoked salt, vegetable broth powder and water. For a spicy version, add the crushed green jalapeño peppers. Bring to a boil, stirring until broth powder dissolves. Cover; reduce to a simmer and cook for about 10 to 15 minutes, until peppers and onion are tender.
2. Stir in black bean flakes, reduce heat to low, and cook for another 10 to 15 minutes, or until beans are reconstituted and desired thickness is achieved.
3. Stir in vegan butter, if desired. Adjust seasonings to taste.
4. In a medium bowl, add fresh scallions, jalapeño, tomato and cilantro, and toss to combine.
5. Divide soup into bowls; top with mixture and a squeeze of lime, and serve.