Vegan Black Bean Soup With Cilantro

READY IN: 1hr 45mins
Recipe by tendollarwine

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

Top Review by Debbie Smith

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.

Ingredients Nutrition

Directions

  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.

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