-
-
My review
Vegan Black Bean Soup
12
YCHRISTINE
"Easy to make, thick, hearty soup with a zesty flavor."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 410Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 668891 Ratings
-
-
-
-
-
Most helpful positive review
10/3/2006
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 ...
Most helpful critical review
8/28/2012
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 f...
Most helpful
Most positive
Least positive
Newest
10/3/2006
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 ...
9/2/2007
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 inste...
4/30/2003
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 dr...
5/2/2003
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, co...
9/20/2002
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 bel...
1/22/2011
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 b...
1/29/2004
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 cay...
1/5/2010
Just made this for dinner tonight. Delicious. I doubled the carrots and celery it called for. I noticed some reviews said it was too salty, so I made sure to drain and rinse all the canned in...
4/26/2003
This is very good! I ran out of chili powder, so used a bit less than 1 tblsp. so also went a bit less on the cumin in an attempt to maintain the balance of flavors. Consequently I thought it ne...