You are here

Member since May 2010

Simple Vegan Black Bean Soup

What you need: 

4 (15 ounce) cans organic black beans, divided
1 (15 ounce) can organic diced tomatoes
1 tablespoon olive oil
3 cloves garlic, minced
1 medium red onion, diced
2 carrots, peeled and sliced
2 cups vegetable stock
1/4-1/2 cup fresh herbs, chopped (I use parsley and cilantro)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
salt and fresh ground pepper, to taste

What you do: 

1. Place 1/2 the beans and the tomatoes in food processor, and process until smooth. Heat olive oil over medium heat. Add garlic, onion and carrots. Sauté until tender, about 7 minutes.
2. Add broth, spices, herbs, bean puree and the rest of the beans to the mix. If you like a more brothy soup, add 1/2-1 cup more stock. If you like a thicker soup, reduce broth from 2 cups to 1 1/2 cups.
3. Reduce to very low heat. Cover and simmer slowly about 20 minutes, stirring every once in a while to prevent the beans from burning at the bottom of the pan.
This soup tastes great with a small scoop of brown rice. Serve with warm whole wheat tortillas and a salad for a completely satisfying meal.
I've made this recipe a bunch of times, in a ton of different combinations. I love a versatile recipe that you can substitute and change to suit what is in season, or fits whatever it is I have in the pantry at the time. I've used cannellini, kidney, and navy beans, and changed up the fresh herbs and spices. Bump up the chili powder, and add soy crumbles, and it makes a yummy vegan chili. It's super filling too, and won't leave you feeling hungry. Have fun making this recipe your own.
Source of recipe: I wrote this recipe.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I have recently been diagnosed with food allergies that have imposed restrictions on a vegan diet.  This recipe is delicious and I could use all the listed ingredients.  I did not have paprika and substituted with cayenne pepper.  I am m thrilled to find a tasty recipe that also left me satisfied.   Thank you so much for sharing your creation!


Can this be made with pinto beans?


I've made this recipe a couple of times and I love it! I left out the onions and garlic because of allergies and it was still delicious!


We liked this quite a bit.  I drained the cans of black beans out of habit, even though the recipe didn't specifically say to.  I used a half cup of fresh chopped parsley.  I didn't have any cumin, so I left it out but otherwise followed the recipe exactly.  It came out sort of chili-like.  It would be great over brown rice, though I didn't serve it that way.  I'm sure we'll make this again sometime.  Thanks for the recipe!  ;)b


I love this recipe.....I've already made this 6 times and I double it every time......sooooo good and even better the 2nd day!!!  Now I am getting ready to make it to take to a family who just came home with a new baby......I love it that much.  THANKS for posting!!  :-) 


Yum.  Corn kernels for visual / textural / flavor accent, sky's the limit.  Good one.

Log in or register to post comments