Go Back

Vegan Black Bean Soup


  • 1 tablespoon avocado or olive oil
  • 1 large carrot, diced
  • 2 celery stalks
  • 1 red bell pepper, diced
  • 1 large onion, diced
  • 1/4 teaspoon salt
  • 4 cans black beans, drained and rinsed
  • 4 cups veggie broth, low sodium
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • lime juice to taste


  • Add the oil to a stock pot or dutch over and turn heat to medium. Add in the carrot, celery, bell pepper, onion and salt. Cook for 8-10 minutes, stirring regulaly, until veggies start to get tender.
  • Add in the beans, broth, red pepper flakes, cumin and oregano. Stir well, cover and let cook 30 minutes. Turn the heat off and blend with an immersion blender until desired thickness. I like partially blending it while still leaving some texture. Add lime juice and serve or cook down for a thicker soup.
  • Store covered in the fridge for up to a week.