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Smoky Vegan Black Bean Soup

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
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.

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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

Directions

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.

Smoky Vegan Black Bean Soup

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