Total Time
Prep 20 mins
Cook 35 mins

This comfort-filled, nourishing soup is my modification from one in "Vegan Vittles". May I note how delicious it is served with garlic bread?

Ingredients Nutrition


  1. Add all the vegetables (down to celery) to a large pot with a little water. Cover and get them cooking to soften 'em up.
  2. Meanwhile, in a small bowl, stir together the garlic, oil, and herbs.
  3. When the onion is translucent (after about 5-7 minutes) remove the lid to let most of the extra water evaporate. When it has, add the garlic mixture and stir well.
  4. Cover again and let vegetables caramelize a little, stirring every minute or so for 2-3 minutes.
  5. When they're starting to smell really good (but before they stick and burn!), add the salt, pepper, liquids, beans, tomato paste and soy sauce. Stir well and bring to a boil.
  6. Reduce heat and let simmer gently for 20 minutes.
  7. If desired, add the chopped greens a few minutes before serving. Take the pot off the heat, stir them in and cover the pot to let them wilt instead of getting overcooked and mushy.
  8. Ladle it up and enjoy!
Most Helpful

Nicely spiced black bean soup, it certainly would be good with garlic bread! I used only one can of beans since I was making this for three of us and left the amount of veggies the same and added the optional kale, which made this soup just beautiful. I added some hot chili sauce to mine for heat - otherwise wouldn't change a thing.

Brooke the Cook in WI April 15, 2010

Great soup! I didn't have any tomato juice so I added a can of fire roasted tomatoes with green chilies... it was a bit too spicy so I added some balsamic vinegar and cheese to cool it off. I also added some white kidney beans for color. Thanks for posting, I'm sure I'll be making this again.

Motivated Mama November 14, 2009