Incredible Vegan Black Bean Soup

Connie Fabian Byrnes

"I freakin' LOVE this soup! It's great for dinner with friends, but selfishly ... it's great to horde to yourself! You'll see why! Crank up Shakira's "Hips Don't Lie" and shimmy yourself into a huge, steaming bowl of ..."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

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  1. Heat oil in a large pot over medium-high heat.
  2. Saute onion, celery, carrots and garlic for 5 minutes.
  3. Season with chili powder, cumin, and black pepper; cook for 1 minute.
  4. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
  5. Puree 1/2 of the pot of soup in a blender, then pour back into pot. Simmer for 15 minutes.
  6. Serve with guacamole, salsa and crushed tortilla chips!


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