top of page

Smoky Vegan Black Bean Soup

Updated: Oct 13, 2020


  • 2 tbsp. extra-virgin olive oil

  • 2 medium carrots, chopped

  • 2 stalks celery, sliced

  • 1 medium onion, finely chopped

  • 1/4 c. tomato paste

  • 3 cloves garlic, crushed with press

  • 1 1/2 tsp. ground cumin

  • 1 tsp. smoked paprika

  • 3 c. lower-sodium vegetable or chicken broth

  • 3 cans (15 oz. each) lower-sodium black beans, undrained

  • 1 c. frozen corn

  • Avocado chunks, for serving

  • Cilantro leaves, for serving


  1. In 12-inch skillet, heat oil on medium-high. Add carrots, celery and onion. Cook 6 to 8 minutes or until starting to brown, stirring occasionally. Add tomato paste, garlic, cumin and smoked paprika. Cook, stirring, 1 to 2 minutes or until garlic is golden and tomato paste has browned. Stir in 1/2 cup broth, scraping up any browned bits.

  2. Transfer contents of skillet to 6- to 8-quart slow-cooker bowl along with beans, corn and remaining broth. Cover and cook on High for 4 hours or Low for 6 hours. Serve with avocado and cilantro.

Wonder if you are eating to properly fuel your body? Schedule a free consultation to find out!

Original Recipe from: Good Housekeeping

66 views0 comments

Recent Posts

See All
bottom of page