Black Bean Soup

Author: Recipes_kw
No ratings yet
Prep Time 1 hr 20 mins
Total Time 1 hr 20 mins
Course Appetizers, Main Course, Side Dishes, Soups
Cuisine American


  • Stove
  • Blender


  • 2 tbsp olive oil extra virgin
  • 1 cup onion diced
  • 1/2 cup celery diced
  • 1 cup carrots peeled, diced
  • 1/2 cup green bell pepper diced
  • 4 cloves garlic minced
  • 60 oz black beans canned, drained, rinsed, divided
  • 4 cups vegetable broth *see our Homemade Bouillon recipe link
  • 2 tbsp apple cider vinegar
  • 2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp red pepper ground
  • 1/2 tsp cumin ground
  • 1/4 tsp liquid smoke


  • 1/4 cup sour cream plant-based *see our Cashew Sour Cream recipe link
  • 1/4 cup green onions chopped
  • 1/4 cup cheese plant-based, *see our Cashew Carrot "Cheese" recipe link


  • Heat olive oil in a large pot over medium-low heat and saute the onion, celery, carrots, bell pepper and garlic for about 10 minutes.
  • Combine 1/2 of the beans and 1 cup of broth to a blender and process until smooth; then transfer to the pot with the vegetables.
  • Mix in the remaining beans, broth, vinegar, chili powder, salt, red pepper, cumin and liquid smoke; then bring pot to a boil.
  • Once pot begins to boil; reduce the heat to medium and cook for about 1 hour or until vegetables are tender. Stir occasionally to avoid anything from sticking to the bottom of the pot. Serve with desired toppings and enjoy.

My Notes

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