Recipe by YCHRISTINE
"Easy to make, thick, hearty soup with a zesty flavor."
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4 (15 ounce) cans
1 (15 ounce) can
whole kernel corn
1 (14.5 ounce) can
Whoa - watch the sodium on this recipe as it's written. I used 1 lb dry black beans instead of 4 cans, which seems about the right amount and cuts the sodium exponentially. It turned out very well, both the flavor and thickness/texture - this one's a keeper.
First time making this recipe so I halved the ingredients just in case it wasn't a big hit as many reviewers posted. I adjusted the spices to our tastes, left out celery since it's been banned from our house, and added some of the tomato to the soup before blending the can (to give some more texture). The soup is good, but not amazing. Maybe some different chilies/peppers would put it above the rest. Still, needed quite a bit of tweaking, so 3 stars for the recipe as is. I served it with polenta wedges which were a good compliment.
This is one of the only soups I've made that I actually looked forward to eating, due to its heartiness (I've only made "thin" veggie soups prior). This is a great recipe! I used 3 carrots instead of 2 and no celery because I didn't have any. I used 1 bag of fresh black beans which I cooked instead of canned. The chili powder and cumin MAKE this recipe I think, it adds a delicious Mexican flavor. I will definitely be making this again, thanks!
When I went to the pantry for ingredients, I found only low-sodium chicken broth, not vegetable broth. I also substituted frozen corn, as I don't care for the flavor or texture of canned. I drained and rinsed the black beans to reduce the sodium content. Otherwise, I followed the recipe exactly with seasoning amounts, etc. My husband loved it. He likes the Six Can Tortilla Soup (with a few alterations) from this site better, but it was still a thumbs up from a guy raised on meat and potatoes. I served with a garnish of sliced green onions and warm corn muffins. Yum!
Yum!!! Great recipe and so easy!! :)
I used 2 cans of beans instead of 4 for the whole recipe, same amount of celery,onion and carrots.. I browned them then added 2 cups of water, the beans, corn and some veggie soup stock.. Then mashed the remaining can of beans with the tomato and added it in... I used a tbsp of each chili and cumin and it was great!! My family enjoyed it very much.. Will be making this again and again....
Excellent soup! Much better than some restaurants' versions. I had to make some substitutes (a can of tomato puree and water for the whole tomatoes, a can of peas for the corn, and chopped bell pepper instead of celery) but it still tasted delicious. I served it with an experimental vegan cornbread, which turned out to be absolutely delicious. I'm submitting it to all recipes as "Quick and Easy Vegan Cornbread".
Really liked this! Super easy -- I threw everything in the crock pot. It was the perfect dinner to come home to on a cold night. My vegan daughter sprinkled corn chips on hers, and ate two big bowls. Thanks for the recipe.
EXCELLENT! My wife loves black bean soup and I made this and it is the best she's had anywhere. I did go with 1 TBS chili powder and 1/2 TBS cumin and a pinch of cayenne. I'd increase the cayenne next time for a bit more heat. I used canned vegetable stock which is just fine. I wound up adding approximately 2-3 cans (4-6 cups). Just add to your desired consistency. Don’t even try to puree the tomato/bean mix in your blender---go with your processor. I rinsed all the black beans but dumped the corn in undrained. This soup is highly recommended and a meal in itself!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Black Bean Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 45
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See how to make a zesty black bean soup that’s thick and hearty.
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