Vegan Black Bean Soup

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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.

Join the Conversation

  1. Diane Riley says:

    How many servings does this make and what is the serving size?

  2. Do you rinse/drain the canned beans or no?

  3. Denise Monsanto says:

    Can you make this fresh black beans! I am cooking the beans first and then I am going to fellow this receipt

  4. I added a little pepper flakes, 1T balsamic, 1t adobo sauce and salt. Very good

  5. I just wanted to say that this recipe is wonderful. It’s very hearty, healthy and delicious. I’m on a “real food” diet and have lost 22 lbs in the last three months, simply by not eating junk. I did drain and rinse the black beans but splurged to buy organic, it’s worth it. Thanks for posting the recipe.

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