Judy's Vegetarian Black Bean Soup

"This recipe is one from my friend Judith, who is a vegetarian. It's very tasty, and even carnivores won't miss the meat."
 
Judy's Vegetarian Black Bean Soup created by I Cook Therefore I
Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Heat olive oil in a skillet.
  • Add onion, bell peppers, celery,and garlic.
  • Sauté until tender (about 5-6 minutes).
  • Drain and rinse black beans.
  • Combine sautéed vegetables, water, undrained tomatoes and black beans in a large sauce pan.
  • Stir in the salt, pepper, coriander and cumin.
  • Simmer over a medium-low heat for 15 minutes, stirring occasionally.
  • Place 1/2 of the pan contents into a blender and purée.
  • Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot (5 minutes).
  • Ladle into serving bowls and top each bowl with one TBS sour cream.
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  1. Cilantro in Canada
    Excellent soup. I pureed the tomatoes. I used extra broth and added pasta and corn to it. Thanks for the recipe.
     
  2. Deborah
    I love this recipe and have made it a number of times. I add a dash of cayanne pepper instead of black pepper and a spoonful of yogurt on top when i serve it. Delicious!!!
     
  3. Deborah
    I love this recipe and have made it a number of times. I add a dash of cayanne pepper instead of black pepper and a spoonful of yogurt on top when i serve it. Delicious!!!
     
  4. Dreamer in Ontario
    I really enjoyed this soup. I couldn't find mexican tomatoes so used salsa instead. That probably made the soup a bit more spicy than intended. I also only had 1 can of black beans so I used it and 1 can of kidney beans. Delicious
     
  5. Dreamer in Ontario
    I really enjoyed this soup. I couldn't find mexican tomatoes so used salsa instead. That probably made the soup a bit more spicy than intended. I also only had 1 can of black beans so I used it and 1 can of kidney beans. Delicious
     
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