Black Bean Vegetable Soup

Who doesn’t like a good homemade soup on a cold winter day?  Especially if you have been out dealing with the crowds shopping this time of year.  It’s nice to kick off your shoes and curl up with a warm bowl of homemade soup.  This Black Bean Vegetable Soup is the perfect comfort food to warm you up.

We made this soup with vegetables we had gotten in our organic co op basket.  My husband wanted to do the Mexican add on this week, so this soup has a bit of a kick.  Just a warning.  Personally, I am quite wimpy when it comes to spices. Growing up in Boston, we didn’t eat much spicy food.  So this is more a soup for my husband than for myself.  It made about 5-6 servings so you could freeze some for later if you want.  I actually do that a lot.  So here is the recipe.

Black Bean Vegetable Soup

Black Bean Vegetable Soup

20 minPrep Time

5 hrCook Time

5 hr, 20 Total Time

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Ingredients

  • 1 onion diced
  • 4 carrots cut in circles
  • 4 celery stalks chopped
  • 5 tomatoes chopped
  • 3 cups black beans (soaked overnight and then boiled until soft)
  • 2 green peppers chopped
  • 5 cloves garlic minced
  • 2 cups corn (we used organic for all of you wondering )
  • 1 bay leaf
  • 4 cups vegetable stock
  • 1/2 T cumin
  • 1 cut up chipotle chile

Instructions

  1. To save my eyes from burning, I usually cut the onions in the food processor .  In fact, if you want to make it easy, you can chop the veggies up the night before.
  2. Once the beans have been cooked to get a little softer, throw everything in the crock pot   and cook on low for at least 4-5 hours. 
  3. You can cook it on high for 2-3 hours if you wish.

Notes

The longer it cooks the more flavor the soup will have. This should last at least a week in the fridge and up to 6 months in the freezer. That’s it.

http://mywholefoodlife.com/2012/12/07/black-bean-vegetable-soup/

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31 thoughts on “Black Bean Vegetable Soup

    1. I make my own sometimes. I don’t have a recipe on the blog yet. I have plans to put one up. When I buy store bought broth, I get Pacific Organic vegetable broth. There is no MSG and no scary additives.

  1. I would like to make this soup, but I have concerns that the black beans would fade making the juice on the soup black & look unappetizing. Do you have a problem with the black beans fading?

      1. three cups after soaking would have been good to know BEFORE I dumped them all in. That is not something everyone would know. Details people, Details!

  2. I have the soup simmering on my stove right now. Can’t wait to try it. Have you heard of the Vidalia Chop Wizard? Amazon has it and its GREAT for chopping veggies fast with out pulling out the big food processor. It has 2 different inserts for large and small cut sizes. We LOVE ours!

  3. Does the one chipotle chili make it very spicy? I’d like my 2.5 yr old to eat it too but I’ll omit the chili if it’s too much.

  4. I used canned beans and canned tomatoes. I also added 2tbs of tomato purée. It was so good and so easy.
    Also used half a jalapeño which was perfect.

  5. Could I use canned black beans for this soup, and just throw them from the can into the crock pot with the other ingredients and be good to go? I notice a lot of recipes call for dried beans but I’ve never used them.

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