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Meatless Mondays: Black Bean Soup

Mar 19, 2012 10:17PM ● By Anonymous

The following is a recipe for a quick black bean soup, adapted from this. There's not a lot of prep work, and there are only two steps. Plus, you can totally chill out while it's cooking. Except for the occasional stir.

Basically, it's the perfect recipe for a Monday night. And it happens to be meatless—vegan, even.


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 green onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 pinch black pepper
  • 4 cups vegetable broth
  • 4 (15 ounce) cans black beans, rinsed (can substitute with 1 lb. dry black beans, soaked overnight and simmered the following day)
  • 2 cups frozen corn
  • 1 (14.5 ounce) can crushed tomatoes or 6-8 medium tomatoes, peeled and crushed with liquid retained
  1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
  2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.