Easy Vegetable/Black Bean Soup

READY IN: 30mins
Recipe by Lindsay

With most of the food in the house being saved for christmas eve/day, I was hard-pressed to find anything to eat. I decided to make soup out of canned goods i had in the house. Couldn't find a recipei liked, so i made up my own. It was really good and my parents couldn't eat enough of it. The tomato puree adds a thick body to the soup which makes it hearty and thick. I made this about a week ago and I may not have remembered all the ingredients or steps. If i left anything out I'll be sure to add it. However, this soup is really versatile so don't be afraid to make it your own! Any leftover vegetables would be a welcome participant. Enjoy!

Top Review by Merlot

We absolutely loved this soup....and I particularly loved the fact that it is made with ingredients that I usually have on hand. I did not add any salt because, for us, there is plenty in the canned goods. I made the soup up earlier in the day and then just reheated it when hubby came home. (I added a bit of water to it when I reheated it). Served it with garlic bread. Thanks for the lovely meal, Lindsay!

Ingredients Nutrition


  1. heat oil in the bottom of the soup pot. Add onion, garlic and carrot until the onion becomes clear.
  2. Add chicken broth and bring to a boil.
  3. Add the beans, corn, cumin, cilantro, and chili powder if using, and bring to a boil (not a rapid boil because the soup is pretty thick).
  4. Add tomato puree and heat again until hot and steamy.
  5. salt and pepper to taste. i personally didn't use salt because canned veggies are pretty salty on their own, but for people who like a lot of salt, i would add some.
  6. The longer you leave the soup cooking on low, the better the flavors meld together. However it can be served immediately if you're in a rush.
  7. Serve with crackers, because this soup is perfect for them! Also good with a little cheese sprinkled on top (whatever kind you enjoy).

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