Veggie Black Bean Soup Plus Six More Soup Recipes

Winter’s hanging on….and on….and on.  So soups are still on the menu here.  How about you? Today’s soup is chuck full of vegetables and black beans.  Add a little dairy free sour cream right before you eat it and it gets a little creamy.

 Blog-Black Bean Soup

So whether or you are a vegan, vegetarian or meat eater who enjoys a meatless meal now and then, this is a good soup for you. It is comfort food. It makes a lot, so I freeze some for a later day when I do not feel like cooking.

You may be interested in these six soups and stews as well:

Basic Hamburger Soup

Savory Butternut Squash Soup

The Best Beef Stew

Vegetable Chili

Creamy Garlic Potato Soup

Italian Bean Soup

Also shared at Mostly Homemade Mondays. Whole Food Fridays. Wellness Weekend. Allergy Free Wednesday.

Veggie Black Bean Soup


  • 2 onions, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/2 cup chopped red pepper
  • 2 T. minced garlic
  • 2 cups vegetable broth (or chicken broth), divided
  • 1 T. oil
  • 3 cans black beans, rinsed, soaked, drained and rinsed again
  • 1 can diced tomatoes
  • 2 T. tomato paste
  • 2 T. xylitol (or white sugar), optional
  • 4 tsp. chili powder
  • 2 tsp. cumin
  • 1/2 tsp. oregano
  • dairy free sour cream if desired


  1. Heat 1/4 cup of broth with 1 T. oil in a large pot.
  2. Add onions, celery, carrot and red pepper.
  3. Cook and stir until vegetables are tender.
  4. Add garlic, remaining broth, beans, tomatoes, tomato paste, xylitol and spices.
  5. Bring to a boil, reduce heat to low, cover with lid and simmer for 40-50 minutes.
  6. Serve with sour cream of choice if desires.
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One Response to Veggie Black Bean Soup Plus Six More Soup Recipes

  1. Kendra says:

    May I just say…black beans rock my world!

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