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Vegan Black Bean Soup

Updated: Dec 10, 2020


• 2 tablespoons extra-virgin olive oil

• 2 medium yellow onions, chopped

• 3 celery ribs, finely chopped

• 1 sweet red pepper, chopped

• 1 15oz.can diced tomatoes (I used rotel)

• 2 tablespoons green seasoning

• 2 tablespoons  ground cumin

• 2 chicken-less bouillon

• 4 cans (15 ounces each) black beans, rinsed and drained

• 4 cups water

• 4 green onion, sliced

• Sea salt and freshly ground black pepper, to taste

• Hot sauce to taste

• Optional garnishes: sliced avocado and grated vegan parmesan cheese…


• Mash half of the beans to a slightly chunky or smooth texture. (Food processor/ blender).

• Heat the olive oil in a large pot over medium heat. Add the onions, celery and sweet peppers and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.

• Stir in the green seasoning, cumin and bouillon cube and cook until fragrant, about 30 seconds. Pour in the mashed/ blended beans and water, bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, add the rest of the beans and green onions.

• Continue to cook until the broth is flavorful and the beans are very tender, about 30 minutes.

• Add salt, pepper and hot sauce to taste.

Tip : If you would like a thinner soup add more water. If you desire a creamier soup remove 1 cup of the soup and blend until smooth.



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