Easy Black Bean Soup

(Submitted by my buddy S.J.)


  • 1 boxe of veggie broth (or 2 cans)
  • 2 cans black beans – rinsed
  • 2 cans diced tomatoes, keep juice
  • Cilantro (if you’re not a cilantro fan, you can leave it out)
  • 1 small can of mild green chilies
  • 1/4 of an onion
  • 2 tsp cumin
  • 2 tsp oregano
  • 4 tsp chili powder
  • 2 cloves (not heads) garlic (diced up)
  • Olive oil


You’ll need a stock pot for this.

Dice up the onion and the garlic. Add a little olive oil (maybe a tablespoon or two) to the bottom of a big stock pot and put it on low-medium heat. You’re basically sautéing the onion and garlic in the bottom of the pot. Keep an eye on it so it doesn’t burn. Give it a few minutes. You then open all the cans and dump all of it in the stock pot, bring it to a boil and let it simmer like 30 minutes. Better the next day.

You can top with:

  • Fresh avocado
  • Broken corn chips
  • Sour cream
  • Cheese or vegan cheese

You can halve this recipe, but it also freezes well.

Share This