vegetarian black bean soup

30-Minute Vegetarian Black Bean Soup

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: Serves about 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican


You can serve this soup chunky or pureed smooth, according to what your family might prefer. There’s also a slow cooker option if that’s more your speed!


  • 2 tablespoons neutral oil like canola
  • 1 small onion, chopped (about 1 cup)
  • 1 medium carrot, chopped (about 1 cup)
  • 1 medium bell pepper, chopped (about 2 cups)
  • 1 small sweet potato, peeled and chopped
  • 2 cans black beans, drained and rinsed
  • 1 14.5 ounce can diced tomatoes
  • 1 14.5 ounce can reduced sodium chicken or vegetable stock
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 cup orange juice
  • Sour cream or cheese to top, optional


  1. Add the oil to a medium pot and warm over medium heat. Add the onion, carrot, bell pepper, and sweet potato and stir to coat. Add the spices. Cook for about 5 minutes or until starting to soften.
  2. Add the beans, tomatoes, and stock. Bring to a simmer and cook for about 12-15 minutes or until the vegetables are soft.
  3. Stir in the orange juice . Serve (or puree smooth and serve) topped with desired toppings.

To do this in the Slow Cooker:
Place all ingredients into the slow cooker and cook on low for 5-6 hours. Season to taste with additional salt and pepper as needed, and serve with sour cream shredded cheese as desired.


Add a sprinkle of cilantro on top.
Serve over rice or couscous.
Use pinto beans instead of black.

yummy family food

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