black bean soup (vegan)

When was the last meat recipe I posted?  I can’t even remember.  I still eat seafood and chicken a couple times a week, but stuff like this soup is hearty enough that you don’t miss meat at all.  My secret is to puree one of the cans of beans to thicken the soup.  Then garnish it with lots of fresh toppings, and maybe add some Greek yogurt or sour cream.  Soup isn’t usually a summery thing, but like the Caribbean Dumpling Stew, this doesn’t feel as wintery because it’s got summery flavors and no meat.


Total Time:  90 minutes (Hands On Time:  30 minutes)

Serves:  6

Difficulty Level:  Easy



2 cans of black beans, drained and rinsed34069136_680944745577498_6754532033755611136_n

1 -12 ounce bag of frozen peppers and onions

1 can of rotel

½ cup picante sauce

6 cups of vegetable broth

1 lime, juice and zest of

2 tablespoons cumin

2 teaspoons chili powder

2 teaspoons dried oregano

2 teaspoons granulated garlic

2 teaspoons onion powder

toppings like chopped tomatoes, onions, jalapenos, and sour cream or Greek yogurt



  1. Puree one of the cans of black beans in a food processor until smooth.
  2. Add the whole beans, pureed beans, frozen peppers and onions, rotel, picante sauce, vegetable broth, lime juice and zest, cumin, chili powder, oregano, garlic powder, and onion powder to a Dutch oven or large pot.
  3. Bring to a boil, and cook uncovered for 15 minutes.
  4. Reduce to a simmer, and continue to cook for 1 hour uncovered.
  5. Serve hot with chopped fresh veggies, and Greek yogurt or sour cream.