Black Bean Vegetable Soup

Prep Time 20 min Cook Time 5 hr


  • 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


  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.


Recipe 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.

© 2012 My Whole Food Life. All rights reserved.