Vegan Black Bean Soup

This black bean soup recipe uses puréed beans and tomatoes to make a thick soup with corn, celery, onion, and carrot that vegans and vegetarians love.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 410 Calories

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 (15 ounce) can whole kernel corn
• 1 stalk celery, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 carrots, chopped
• 4 cups vegetable broth
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1 pinch black pepper
• 4 (15 ounce) cans black beans, undrained, divided

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil.

Step 2

Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth. Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.