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Vegan Black Bean Soup

Modified from a recipe we found at, this is a thick, heart soup with a zesty flavor. Ready in about an hour. Makes 6 servings.

1 - Tbsp. olive oil
1 - large onion, chopped
1 - stalk celery, chopped
2 - carrots, chopped
4 - cloves garlic, minced
2 - Tbsp. chili powder
1 - Tbsp. ground cumin
1 pinch black pepper
2 - cups vegetable broth
4 - 15oz cans of black beans
1 - 15oz can whole kernel corn
1 - 14.5oz can crushed tomatoes


  • 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 black beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer uncovered for up to 1 hour to reduce liquid.
  • Serve over rice.