Name: Smoky Vegan Black Bean Soup
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: 6 servings
Cuisine: Vegan
Ingredients: 2 tbsp. extra virgin olive oil; 2 medium carrots, chopped; 2 stalks celery, sliced; 1 medium onion, finely chopped; 1/4 c. tomato paste; 3 cloves garlic, crushed with press; 1 1/2 tsp. ground cumin; 3 c. lower-sodium vegetable or chicken broth; 3 cans (15 oz. each) lower-sodium black beans, undrained; 1 c. frozen corn; Avocado chunks and cilantro leaves, for serving

Vegetables are packed with many vitamins and minerals and make for a healthy and hearty soup to serve as lunch or dinner.

Prep Time20 minsCook Time4 hrs 30 minsTotal Time4 hrs 50 minsDifficultyBeginnerYields6 Servings

2 tbsp. extra virgin olive oil

2 medium carrots, chopped

2 stalks celery, sliced

1 medium onion, finely chopped

1/4 c. tomato paste

3 cloves garlic, crushed with press

1 1/2 tsp. ground cumin

3 c. lower-sodium vegetable or chicken broth

3 cans (15 oz. each) lower-sodium black beans, undrained

1 c. frozen corn

Avocado chunks and cilantro leaves, for serving

In 12-inch skillet, heat oil on medium-high. Add carrots, celery and onion. Cook 6 to 8 minutes or until starting to brown, stirring occasionally.

Add tomato paste, garlic and cumin. Cook, stirring, 1 to 2 minutes or until garlic is golden and tomato paste has browned. Stir in 1/2 cup broth, scraping up any browned bits.

Transfer contents of skillet to 6- to 8-quart slow-cooker bowl along with beans, corn and remaining broth. Cover and cook on high for 4 hours or low for 6 hours in a slow cooker. Serve with avocado and cilantro.

CategorySoupCuisineVegan

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Ingredients