Vegan Black Bean Soup With Cilantro

Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

Wow, this is one of the best soup recipes I've ever made! I got this from and it's absolutely fantastic. I love having this with locally made tortilla chips as opposed to bread or crackers.

Ingredients Nutrition


  1. In a large soup pot, bring water, beans, and bay leaves to a boil, reduce the heat to medium-low and simmer, covered, until the beans are tender, about 1 hour.
  2. In a pan over medium heat, heat the olive oil and add cumin seeds, garlic, onions, and carrots. Sauté, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
  3. Remove the bay leaves from the beans. Add the sautéed vegetables to the beans and add cauliflower, bell pepper, and sun-dried tomatoes. Add more water if needed, to cover by at least 1 inch. Continue to simmer for around 20 minutes, until the cauliflower is tender.
  4. Stir in cilantro and salt to taste.
  5. Either leave the soup chunky, or use an immersion blender (or a couple cups of soup in a blender) and purée until desired consistency.
Most Helpful

I cooked this for my son and me. He usually gulps down any soup I put in front of him, but both of us really disliked this soup. I was really disappointed with it. Flavor-wise it just wasn't exciting, despite the interesting ingredients.

Debbie Smith January 11, 2009

Another 5 stars for this fabulous soup! I especially love the richness of the sundried tomatoes. I did omit the cilantro, which isn't my favorite herb. As the last reviewer suggested, I made it with your pull-apart garlic bread. A meal to be repeated many times! Thank you!

White Rose Child November 03, 2007

This soup was outstanding! Full-bodied and full flavored...this soup was very good. It smells so nice while cooking and almost everyone went back for seconds. I will happily make this again and again. PAC 2007. Thanks, tendollarwine. Keep those recipes coming. (:

A Good Thing September 28, 2007