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Vegan Black Bean Soup
Recipe by: YCHRISTINE
Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
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  • Prep Time:
  • Cook Time:
  • Ready In:
  • 15 Minutes
  • 30 Minutes
  • 45 Minutes
Servings: 6
Print: 3x5 4x6 Full Page
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
    •
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.
Nutrition
per serving
Calories
152
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
0 mg
Sodium
646 mg
Total Carbohydrates
28 g
Dietary Fiber
5 g
Protein
5 g
Detailed Nutrition