Vegetarian Black Bean Soup
photo by Bev I Am
- Ready In:
- 2hrs 10mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 2 cups dried black beans
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 2 cups chopped onions
- 2 cups chopped red bell peppers
- 2 cups chopped celery
- 1⁄4 cup chopped celery leaves
- 2 cups diced carrots
- 10 cups water
- 3 bay leaves
- 14 1⁄2 ounces diced tomatoes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
directions
- Soak beans overnight; drain.
- In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
- Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
- Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
- Discard bay leaves and serve.
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Reviews
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FABULOUS VEGAN NUTRITIOUS DELICIOUS! I made a half recipe as stated but did a quick soak for the black beans by bringing them to a boil turning off the heat and soaking for 3 hours. This recipe was perfect and satisfying all it needed was a bit more salt at the end. Half a recipe was 3 large servings for us. Made for the Zaar Stars tag game.
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I had this wonderful soup for dinner tonight. I used a combination of pinto and small red beans instead of black beans. I also used a 28 oz can of tomatoes and reduced the water by 2 cups to make up for the extra tomatoes. I added the diced red pepper 15 minutes before serving. Thanks for posting this recipe.
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Tweaks
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I had this wonderful soup for dinner tonight. I used a combination of pinto and small red beans instead of black beans. I also used a 28 oz can of tomatoes and reduced the water by 2 cups to make up for the extra tomatoes. I added the diced red pepper 15 minutes before serving. Thanks for posting this recipe.
RECIPE SUBMITTED BY
*Parsley*
United States