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Smoky Vegan Black Bean Soup

Yields6 ServingsPrep Time20 minsCook Time4 hrs 30 minsTotal Time4 hrs 49 mins

Smoky Vegan Black Bean Soup

 2 tbsp extra virgin olive oil
 2 medium carrots, chopped
 2 stalks celery, sliced
 1 medium onion, finely chopped
 ¼ cup tomato paste
 3 cloves garlic, crushed with press
 1 ½ tsp ground cumin
 3 cups lower-sodium vegetable or chicken broth
 15 oz (approx 3 cans) lower-sodium black beans, undrained
 1 cup frozen corn
 Avocado chunks and cilantro leaves, for serving
1

In a skillet, heat oil on medium-high. Add carrots, celery and onion. Cook 6 to 8 minutes or until starting to brown, stirring occasionally.

2

Add tomato paste, garlic and cumin. 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 from the sides.

3

Transfer contents of skillet to slow-cooker bowl along with beans, corn and remaining broth.

4

Cover and cook on High for 4 hours or Low for 6 hours. Serve with avocado and cilantro.

Instant Pot Directions:
5

Select the sauté function and sauté vegetables as
outlined in step 1. Then add beans, corn, and broth. Select the slow cook function and cook on High for 4 hours or Low for 6 hours.

Nutrition Facts

Serving Size 1

Servings 6


Amount Per Serving
Calories 325
% Daily Value *
Total Fat 11g17%

Saturated Fat 1g5%
Sodium 535mg23%
Total Carbohydrate 51g17%

Dietary Fiber 19g76%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.