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Vegan Black Bean Soup

Vegan Black Bean Soup

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YCHRISTINE

Easy to make, thick, hearty soup with a zesty flavor.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 75.3g
  • 24%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1734 mg
  • 69%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Veronica H.
418
10/3/2006

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, both the flavor and thickness/texture - this one's a keeper.

Haylee
208
9/2/2007

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 2 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!

sbsbea
202
1/9/2004

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 and 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!