Vegan Black Bean Soup

Dinner, Soup



6 cans black beans, drained and rinsed

2 (12oz.) jars of salsa (**this is where I used 1 jar salsa verde)

32 ounces vegetable broth (can sub chicken broth if don’t need it to be vegan)

1 yellow onion, diced

1 red pepper, diced

2 tsp chili powder

2 tsp cumin

2 tbs EVOO (or any oil of choice)

S&P to taste

**optional: if you want added heat, add 1/2 tsp red pepper flakes or use hot salsa


Start by sautéing the diced onion and red pepper in a little EVOO in the pot for about 5 minutes.

Next, add everything else. Yep…all of it.

Let this simmer on the stove at least 30 minutes (I let mine simmer for like 4 hours!).

Once done simmering, use an immersion blender (here is the link for mine) to bring the soup to the desired consistency you want (I like to leave mine a little chunky). If you do not have an immersion blender, you could blend it in a blender or food processor. Just leave part out of the blender if you want a nice consistency of part chunky part creamy.

Serve with sour cream and cheese for topping. And perhaps some raw red onion or avocado! I made cheese quesadillas to go with ours.

I have made this for multiple groups of people and all have said it’s delicious. Let me know if you give it a try!