Delicious Past…

Thick Vegan Black Bean Soup


I was trying to think of a more appealing name for this soup but the name is exactly what it is, link a thick black bean soup that happens to be vegan and delicious. It is also a very easy recipe that is cheap to cook up for dinner any day of the week.

Delicious Rating: This soup is full of healthy goodness that tastes great. I blended half of the pot with an immersion blender which gave it a better consistency for soup but still had some chunks of vegetables and beans. My DH & I really enjoyed it and it is great with some garlic crusty bread!


Thick Vegan Black Bean Soup
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Yields: 6-8 bowls
Serve with Garlic Crusty Bread
  • 1 tbsp olive oil
  • 1 onion, order chopped
  • 2 carrots, diagnosis sliced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp pepper
  • 4 cups vegetable broth
  • 4 cans black beans
  • 1 can whole kernel corn
  • 1 can crushed tomatoes
  1. Cook onion, carrots, and garlic in olive oil over medium heat for five minutes.
  2. Add in chili powder, cumin, and pepper and stir for one minutes.
  3. Stir in vegetable broth, 2 cans of beans, and corn.
  4. Bring to boil.
  5. Blend the remaining beans and tomatoes until smooth in blender.
  6. Stir mixture into pot and turn to low heat.
  7. Simmer for 15 minutes.

I kept the vegetables simple but you can add some others if you want. I was thinking celery, chopped kale, and even potatoes.

Blend the other beans and tomatoes separately or add to the pot and use an immersion blender to get the consistency you desire.



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