Black Bean Soup

I was visiting family in Amarillo, Texas this past weekend and did a lot of cooking at dinner time so that it would be a little easier to stick to vegan.  One of my favorite meals was my black bean soup.  It was so good and so simple that nobody even noticed that it was vegan.

Healthy and super easy! Photo by: Jamie Walker


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • pinch of black pepper
  • 4 cups veggie broth
  • 4 cans black beans
  • 1 can corn
  • 1 can crushed tomatoes
  • Avocado, sliced (optional)
  • Cilantro (optional)
  • 1/2 lime or lemon (optional)

Heat oil in a large pot.  Saute onion, carrots and garlic for 5 minutes.  Season with chili powder, cumin and black pepper; cook for one minute.  Stir in veggie broth, 2 cans of beans (rinsed and drained) and corn.  Bring to a boil.  Meanwhile, using a food processor or blender, process remaining 2 cans of beans and tomatoes until smooth.  Stir into boiling soup mixture, reduce heat and simmer for 15 minutes. Squeeze some fresh lemon or lime juice and top with avocado slices and cilantro.

Mmmm... all the fixins! Photo by: Jamie Walker

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