Vegan Black Bean Soup Recipe

Directions

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Reviews (412)

327

Veronica H.

Oct. 3, 2006

"Whoa - watch the sodium on this recipe as it's written. I used 1 lb dry black beans instead of 4 cans, which seems about the right amount and cuts the sodium exponentially. It turned out very well, ..." See moreboth the flavor and thickness/texture - this one's a keeper."

176

Haylee

Sep. 2, 2007

"This is one of the only soups I've made that I actually looked forward to eating, due to its heartiness (I've only made "thin" veggie soups prior). This is a great recipe! I used 3 carrots instead of ..." See more2 and no celery because I didn't have any. I used 1 bag of fresh black beans which I cooked instead of canned. The chili powder and cumin MAKE this recipe I think, it adds a delicious Mexican flavor. I will definitely be making this again, thanks!"

171

sbsbea

Jan. 9, 2004

"When I went to the pantry for ingredients, I found only low-sodium chicken broth, not vegetable broth. I also substituted frozen corn, as I don't care for the flavor or texture of canned. I drained ..." See moreand rinsed the black beans to reduce the sodium content. Otherwise, I followed the recipe exactly with seasoning amounts, etc. My husband loved it. He likes the Six Can Tortilla Soup (with a few alterations) from this site better, but it was still a thumbs up from a guy raised on meat and potatoes. I served with a garnish of sliced green onions and warm corn muffins. Yum!"

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