Black Bean Soup

by Dec 22, 2014


Fit this soup in between the indulgences of the season and feel great!  You’ve got to try the chipotle vegenaise from Follow Your Heart, vegan or not – a spicy and delicious alternative to sour cream or mayonnaise.  (I never would have picked it off the refrigerator shelf, but my friend Kris used it in her guacamole and I fell in love.)  Recipe adapted from Roberto Martin’s Black Bean Soup with Pico de Gallo, Vegan Cooking for Carnivores (a great book!)


Black Bean Soup

Yield: 6 servings


  • 1 Tbsp. olive oil
  • 1 white onion, diced small
  • 2 garlic cloves minced and mashed with ½ tsp. sea salt
  • 1 Tbsp. cumin, ground
  • 1 tsp. dried oregano (or 1 Tbsp. fresh, minced)
  • 3, 15 oz. cans black beans, rinsed and drained
  • 1, 15oz. can or ½ Pomi box (26 oz.) diced tomatoes
  • 5 cups broth made with 2 cubes of Rapunzel brand vegetable bouillon
  • Garnish:
  • chipotle vegenaise (Follow Your Heart brand) or sour cream


  1. Heat olive oil in stockpot over medium high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic mash, cumin, and oregano and cook a couple more minutes.
  2. Add the rinsed beans, tomatoes and broth. Bring to boil, reduce heat to low and simmer partially covered for 20 minutes.
  3. Purée all but two cups so that some beans remain chunky. You can do this a couple of ways - either ladle out about two cups then use an immersion blender on the remaining pot of soup or transfer ladles of soup to a blender to purée. Ladle into soup bowls and garnish with a dollop or drizzle of chipotle vegenaise or sour cream.

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