Vegan Black Bean Soup recipe

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Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Nutrition Info

410.2 calories
carbohydrate: 75.3 g
cholesterol: : -
fat: 5 g
fiber: 25 g
protein: 21.9 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1733.6 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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