This post may contain affiliate links. Read the full disclosure here
Last updated on May 17th, 2020
Healthy and filling, this soup is perfect for those Meatless Mondays when you need a bit of warming up. It’s fantastic topped with some crushed tortilla chips and a dollop of vegan sour cream or a sprinkle of some Daiya. If you’re feeding it to a little one, you can add a bit more veggie broth and puree their serving until smooth.
Vegan Black Bean Soup
1 tablespoon olive oil
1 onion, finely diced
1 stalk celery, finely diced
2 carrots, peeled and finely diced
4 cloves garlic, finely minced
1 tablespoon chili powder
2 tablespoons cumin
3 or 4 turns of freshly ground pepper
4 cups vegetable broth
3 cans of black beans (15 oz each)
1 can kidney beans (15 oz)
15 oz frozen corn
15 oz can of crushed tomatoes
Heat the oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Add the chili powder, cumin, and black pepper, then stir and cook for 1 minute. Stir in vegetable broth, 2 cans of beans (1 black and the kidney beans), and corn. Bring to a boil.
In your food processor or blender, process the last 2 cans of beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.