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Smoky Vegan Black Bean Soup


  • 2 tbsp olive oil
  • 2 medium carrots, chopped
  • 2 stalks celery, sliced
  • 1 medium onion, finely chopped
  • ¼ c tomato paste
  • 3 cloves garlic, crushed with press
  • 1 ½ tsp ground cumin
  • 3 c lower-sodium vegetable broth
  • 3 (15-oz) cans lower-sodium black beans, undrained
  • 1 c frozen corn
  • Avocado chunks and cilantro for garnish


  1. In 12" skillet, heat oil on medium-high heat. Add carrots, celery and onion. Cook 6-8 minutes or until starting to brown, stirring occasionally. Add tomato paste, garlic and cumin. Cook, stirring, 1-2 minutes or until garlic is golden and tomato paste has browned. Stir in ½ C 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 4 hours or Low 6 hours. Serve with avocado and cilantro.

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