Vegan Black Bean Soup

Yields: 6 Servings

Vegan Black Bean Soup

"Easy to make, thick, hearty soup with a zesty flavor."

  • 1 tablespoon olive oil
  • 1 large Onion
  • 1 stalk celery
  • 2 carrots
  • 4 cloves garlic
  • 2 tablespoons Chili powder
  • 1 tablespoon Ground cumin
  • 1 pinch Black pepper
  • 4 cups Vegetable broth
  • 4 15-oz cans black beans
  • 1 15-oz can whole kernel corn
  • 1 14.5-oz can crushed tomatoes
  1. Heat oil in a large pot over medium-high heat.
  2. Saute onion, celery, carrots and garlic for 5 minutes.
  3. Season with chili powder, cumin, and black pepper; cook for 1 minute.
  4. Stir in vegetable broth, 2 cans of beans, and corn.
  5. Bring to a boil.
  6. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth.
  7. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Nutrition

  • Calories: 247
  • Fat: 2.51056833449 grams
  • Carbs: 48.8602033357 grams
  • Protein: 12.2852016674 grams