The Flaming Vegan

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Vegan Black Bean Soup For Two
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Vegan Black Bean Soup For Two

Prep Time: 15 minutes

Cook Time: 10 minutes

I put this soup together on a cold Florida day when I wanted something warm and filling but didn't have all the ingredients called for in the recipes I found on the Internet. Necessity is the mother of invention. This will yeild enough for two or three people.


1 16 ounce can of black beans

1 1/2 cup water

One half of a vegetable bouillon cube (or use vegetable broth in place of the water)

1 tablespoon olive oil

1 teaspoon cumin

1 tablespoon salsa

1 mild green chile (from a 4 ounce can-reserve the other chile for when you make chili)

1/2 cup carrot sticks or diced carrots (frozen is best)

1/3 small white onion

1 clove garlic (or 2 teaspoons minced garlic)

Equal amounts of corn starch and cold water, about an ounce of each (I used a shot glass to measure and filled it a third of the way to the top with both, then used a salad cruet to mix them)



Put the oil in a medium-sized heavy pot. Dice the onion and saute the onion and garlic in the oil until the onion is transparent. Add the vegetable broth (or dissolve the vegetable buillon cube in 1 1/2 cups of boiling water). Add the carrots. Slice up one mild green chili from a 2 ounce can into small pieces and add it to the pot. Drain half the liquid from a can of black beans. Do not rinse the beans. Put half the can contents into a food processor, (I used one of those bullet things) and puree until smooth. Pour the puree into the pot and stir well. Add the cumin and salsa and stir well. Add the remaining whole black beans and stir. Allow the mixture to simmer for about 10 minutes. Mix the corn starch with cold water and pour it into the pot, stirring constantly. Turn off the heat. The soup will thicken slightly. Serve immediately. You don't need to add extra salt since there is salt in the canned black beans, broth or bouillion cubes.  

Add some shredded soy cheese or soy sour cream as garnish, along with several tortilla chips.  Yum.


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Michelle A. Rivera is the author of several books including HOSPICE HOUNDS, Animals and Healing at the Borders of Death (Lantern Books); CANINES IN THE CLASSROOM, Raising Humane Children through Interactions with Animals;(Lantern Books) DO DOGS HAVE BELLY BUTTONS? 100 Questions and Answers about Dogs(Adams Media); THE SIMPLE LITTLE VEGAN SLOW COOKER and THE SIMPLE LITTLE VEGAN DOG BOOK(Book Publishers, Inc.) and ON DOGS AND DYING (Purdue University Press). She is also an essayist and has been published in the vegetarian essay book “Voices from the Garden.” She is a freelance writer/editor and along with her Certified Therapy Dogs, a Humane Educator and R.E.A.D tutor. Michelle is a past blogger for and a writer for several online publications including eHow, Livestrong, Rachel Ray, The Daily Puppy, USA Today, Cracked and others. She has two Certified Delta Society Therapy Dogs: Murphy, a Golden Retriever, and Tabitha, a Standard Poodle; and two cats. All are rescued animals. Michelle lives in South Florida with her husband, John, an attorney, and is the proud grandmother of three lovely children, Austin, Alexander and Adrienne.

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Leave a Comment

  1. No Name
    This looks very good. Vote #2
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  2. SnakeWitch
    Great post! Voted!
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    1. SnakeWitch
      Please read my new post, What is Urban Sprawling?, and vote if you like it!
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  3. Veganara
    Voted. It sounds very tasty and warming. You might be interested in my latest recipe, Simple Oven-Baked Potato Croquettes, please check it out and vote if you like it! :-)
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  4. Maida Genser
    Maida Genser
    Sounds good and easy. I think I will try this for dinner tonight.
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  5. Veganara
    I can't find any black beans, I am wondering if kidney beans would work instead? You might also be interested in my latest blog, Can A Vegan Diet Cure Cancer? Please check it out and vote if you like it.:-)
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