Recipe | Vegan Smokey Black Bean Soup

Hurricane Soup

First soup of 2013 has been made, inaugurating my new 6qt dutch oven and filling my apartment with delicious smells.

I mixed this soup up, for the first time, in the fall during Hurricane Sandy and then perfected the recipe for a soup swap with the South Philly Co-op and have been meaning to make it for myself, again, ever since. So here we are, on the third day of the New Year, with a freezer that has no homemade soup in it, and the desire for warm comfort.

Vegan Smokey Black Bean Soup

Vegan Smokey Black Bean Soup

Vegan Smokey Black Bean Soup

Vegan Smokey Black Bean Soup

Vegan Smokey Black Bean Soup

Ingredients

o 1 large onion, chopped
o 2 large carrots, chopped
o 3 stalks celery, chopped
o 2 cups of cooked black beans, whole
o 3 cups of cooked black beans, blended/ground
o 4 cups of vegetable broth
o 1 can of crushed tomato (28oz)
o 1 tbsp. garlic powder
o 1 tsp. chili powder
o 2 tsp. ground cumin
o 1 tsp. liquid smoke
o 2 tsp. salt
o 1 tbsp. nutritional yeast
o Black pepper to taste

……………………………………………………………..

Yeilds ~ 3 quarts

1. Heat skillet w/ some olive oil and sweat the onion, carrots,
celery, sprinkled with black pepper, for 5 min.

2. In a large pot, combine the vegetable broth, crushed
tomato, whole black beans, and all seasonings. Bring to a
boil.

3. Add vegetables from skillet and blended/ground beans.

4. Boil for 25 minutes. Cover and let sit for 15 minutes to
thicken.

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One thought on “Recipe | Vegan Smokey Black Bean Soup

  1. I just made this soup today for a lunch with a friends and it is great! I followed over to your blog from Flickr; thank you for sharing the recipe!

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