What’s for Dinner? Black Bean Vegetable Soup Recipe (Vegetarian/Vegan)

On cold days like this we crave a warm bowl of soup and fresh made bread. Here is a recipe I found and am making for dinner tonight!

Black Bean Vegetable Soup


    1 tablespoon vegetable oil
    1 onion, chopped
    2 clove garlic, minced
    2 carrots, chopped
    2 stalks celery
    2 teaspoons chili powder
    2 teaspoon ground cumin
    2 1/2 cups vegetable stock
    3 (15 ounce) cans black beans, rinsed and drained
    1 (8.75 ounce) can whole kernel corn
    1/4 teaspoon ground black pepper
    1 (14.5 ounce) can stewed tomatoes
  1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 2 cans of the beans, corn, celery and pepper; bring to boil.
  2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Recipe Yield 6 – 8 servings


  1. Thanks for answering the very question I was just asking myself!
    I’m heading to the kitchen to start my bread right now and wondering if I can do the soup ahead of time in my crackpot….
    Recipe sounds delicious, thanks for sharing!

    • I am laughing out loud…. thanks for the giggle. We made the soup tonight and even my picky eaters ate THREE bowls! I would think you could do it ahead maybe on low all day… just so the veggies don’t get too soggy.

  2. Oops I meant CROCK pot! Darn that auto spellchecker on my iPad! 🙂

  3. Thomas Murphy says

    sounds good, thanks for the recipe

  4. Rust says

    Oooh …this looks good! Thanks for the recipe, I will have to make this, perfect for a cold evening.

  5. Mer says

    This looks so flavorful, and chock full of veggies!

  6. G K says

    This looks good! I think pinto beans would be great as well.

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