Name: Vegan Black Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp neutral oil; 1 carrot, finely diced; 1 stalk of celery, finely diced; 1 red pepper, finely diced; 1 can of black beans, drained and rinsed (540 ml); 1 can of fire roasted tomatoes (796 ml); 1 cup frozen or canned corn; 3 cups vegetable broth; 1 tsp chili powder; 1 tsp dried oregano; 1/2 tsp salt*

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This is a hearty, flavourful vegan black bean soup that uses pantry staples and comes together in less than 30 minutes. It makes for a great lunch on a cold fall or winter day.

A note on some of the ingredients:

Neutral oil: You can really use whichever oil that you have on hand. I prefer to use avocado oil or canola oil in this recipe as the flavour of extra virgin olive oil would get lost. Since you’re only using a tablespoon of oil, choose your preferred neutral oil.

Black beans: I use canned black beans that I drain and rinse. Rinsing the beans helps to reduce sodium and can help the beans absorb the other flavours of the soup. Although the recipe is called black bean soup, you can substitute any other small bean, such as navy, pinto, or kidney, if you don’t have black beans on hand.

Fire roasted tomatoes: I like the flavour that fire roasted tomatoes add to the soup. The recipe calls for one large can however you could use a small can of fire roasted tomatoes and one small can of crushed tomatoes if you prefer a thicker soup.

Corn: You can use either frozen or canned corn in this recipe. Canned corn adds sweetness to the soup however I don’t always have it in my pantry.

Vegetable broth: My preferred vegetable broth is by Imagine. It is a low sodium and gluten free broth. If using a low sodium broth add in 1/2 tsp of salt when the vegetables are sauteing. As always, taste the soup as it cooks and add additional salt at the end if needed.

How the vegan black bean soup is made:

the ingredients for vegan black bean soup

In a large pot, over medium heat add the oil. Once the oil has heated up add in the celery, carrot and red pepper. Stir the vegetables until they begin to soften, 3 to 5 minutes, being careful not to burn them. Add the oregano, chili powder, and salt (if using), then stir to coat the vegetables and release the fragrance of the spices.

Add in the tomatoes, beans, broth and corn. Stir everything together. Bring the soup to a boil and then turn it down to a low simmer and cover. Let the soup cook for 20 minutes or until the carrots are soft. If you would like to make this soup even heartier add in gluten free macaroni and simmer as per the package instructions.

The soup can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.

Enjoy!