Vegetarian Black Bean Soup

Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

A hearty bean/vegetable soup--even if you're not a vegetarian. You could save time and use canned beans instead of dried.

Ingredients Nutrition


  1. Soak beans overnight; drain.
  2. In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
  3. Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
  4. Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
  5. Discard bay leaves and serve.
Most Helpful

4 5

This is a very good soup. I enriched the flavor, because some people warned they found it bland: I added vegetable broth, some extra salt and pepper, a whole tsp of cumin, some thyme and a little extra garlic and three bay leaves. And I threw in a couple of small potatoes to balance the extra salt. Then when it was more or less cooked, I put a couple of ladles full of beans etc (with a little liquid) in a blender to make a thick sauce which I then poured back into the soup and let it cook a little longer. Very tasty and rich soup stock. I used: soaked black beans, fresh tomatoes, harvested thyme, recently harvested bay leaves, and in the summer I look forward to fresh oregano and fresh coriander. This will certainly enhance the flavors. The fresher the ingredients the brighter the flavor. Serve it with baked squash, fresh salad and some corn bread. Mmmm.

I used only eight cups of liquid (4 cups of organic vegetable broth and 4 cups of water). The consistency was just right after I food processed it. I needed to add extra salt to flavor the soup more. I loved the soup and I also gave this soup to my friends who was undergoing cancer treatment.

3 5

We found this slightly lacking in flavor, and needed to add some salt at the end.