Vegetarian Black Bean Soup

"A hearty bean/vegetable soup--even if you're not a vegetarian. You could save time and use canned beans instead of dried."
 
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photo by Bev I Am photo by Bev I Am
photo by Bev I Am
photo by Bev I Am photo by Bev I Am
photo by Kathy228 photo by Kathy228
photo by Kathy228 photo by Kathy228
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
2hrs 10mins
Ingredients:
16
Serves:
12
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ingredients

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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

  1. Fabulous flavorful soup! I made this just as described except we topped it with a spoonful of sour cream.
     
  2. I used only eight cups of liquid (4 cups of organic vegetable broth and 4 cups of water). The consistency was just right after I food processed it. I needed to add extra salt to flavor the soup more. I loved the soup and I also gave this soup to my friends who was undergoing cancer treatment.
     
  3. 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.
     
  4. 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.
     
  5. This is a lovely soup that tastes wonderful! I made it because it was so low in calories....who knew it would taste so good!!! I actually made this in an olla! I used canned beans and I would make this again! Thanks Parsley!! *Zaar World Tour 3*
     
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Tweaks

  1. 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.
     
  2. This is good and hearty. I used canned black beans instead of dried beans, and I left out the celery leaves, because most of them didn't look so good. I'm going to definetely keep this recipe around, especially for winter.
     

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