Smoky Vegan Black Bean Soup


August 25, 2017

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

  • Prep: 20 mins
  • Cook: 4 hrs 30 mins
  • 20 mins

    4 hrs 30 mins

    4 hrs 50 mins


1.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.

2. 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.

3. 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.


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


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