(Recipe) The Best Smoky Vegan Black Bean Soup



Smoky Vegan Black Bean Soup

Vegetables are the true star of this hearty, healthy soup recipe, making it a perfect option for your vegan friends.

Smoky Black Bean Soup


6 servings

Prep time

20 mins

Cook time

4 hours 30 mins

Total time

4 hours 50 mins


2 tbsp. extra virgin olive oil
2 medium carrots, chopped
2 stalks celery, sliced
1 medium onion, finely chopped
1/4 c. tomato paste
3 cloves garlic, crushed with press
1 1/2 tsp. ground cumin
1 tsp. smoked paprika
3 c. lower-sodium vegetable or chicken broth
3 cans (15 oz. each) lower-sodium black beans, undrained
1 c. frozen corn
Avocado chunks and cilantro leaves, for serving

Recipe from Good House Keeping


  1. In 12-inch skillet, heat oil on medium-high. Add carrots, celery and onion. Cook 6 to 8 minutes or until starting to brown, stirring occasionally. Add tomato paste, garlic, cumin and smoked paprika. Cook, stirring, 1 to 2 minutes or until garlic is golden and tomato paste has browned. Stir in 1/2 cup broth, scraping up any browned bits.
  2. Transfer contents of skillet to 6- to 8-quart slow-cooker bowl along with beans, corn and remaining broth. Cover and cook on High for 4 hours or Low for 6 hours. Serve with avocado and cilantro.

Instant Pot Directions: Select the sauté function and sauté vegetables as outlined in step 1. Then add beans, corn, and broth. Select the slow cook function and cook on High for 4 hours or Low for 6 hours.

Nutrition Information (per serving): About 325 calories, 14 g protein, 51 g carbs, 11 g fat (1 g saturated fat), 19 g fiber, 535 mg sodium.

What you’ll need: Instant Pot

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