07 Jun Black Bean Soup

This is a tasty vegan soup. It is one of my husband’s favorites… and it doesn’t have meat! It is packed with protein and flavor. I love how simple this recipe is. I usually have all of the ingredients on hand. It makes a large batch and freezes well. Great for busy nights! I love to serve with chips or breadsticks.

Black Bean Soup
Prep time
Cook time
Total time
Serves: 13 cups
  • 2 tbsp. olive oil
  • 1 onion
  • 4 cloves minced garlic
  • 1 green bell pepper
  • 3 cans black beans
  • 2 cans chicken/vegetable broth
  • 1 28 oz. can diced tomatoes
  • 2 tbsp. cumin
  • 1-1/2 tsp. paprika
  • ¼ tsp. chili powder (more if you like it spicy)
  • chopped cilantro for garnish
  1. Cut up onion in chunks.
  2. Heat olive oil in a stockpot and sauté onion until translucent. Add garlic.
  3. Add chopped green bell pepper and sauté for 2-3 minutes.
  4. Add beans, broth, tomatoes, cumin, paprika, chili powder.
  5. Bring to a boil and cook for 5-10 minutes.
  6. Blend soup in a blender.
  7. Pour back in pot and warm.
  8. Garnish with cilantro.
  9. Serve with avocado, chopped tomatoes, fresh lemons, fresh limes, tortilla chips, and/or rice.