Vegan Zesty Black Bean Soup

I love a warm bowl of soup on winter days, so I apologize for the amount of soup recipes lately!  I found this recipe on  I replaced the diced tomatoes with diced tomatoes with chilis, and added rice.  To save time, use the precooked organic brown rice found in the frozen section at Whole Foods.

2 tablespoons organic extra-virgin olive oil
1 1/2 cups organic carrots, sliced
1 organic bay leaf
1/2 teaspoon sea salt
1 cup organic red onion, chopped (I used yellow)
3 cloves organic garlic, minced
1 tablespoon organic ground cumin
1/2 teaspoon organic ground cinnamon
2 (15-ounce) cans organic black beans, drained and rinsed
1 cup organic corn kernels, fresh or frozen and thawed
1 (14-ounce) can organic diced tomatoes with chilis, with their liquid
4 cups organic vegetable broth
2 tablespoons chopped organic fresh cilantro, plus more for garnish
1 cup cooked organic brown rice or quinoa
Hot sauce to taste (optional)

Heat oil in a large pot over medium heat. Add carrots, bay leaf and salt and cook until carrots are just tender, about 7 minutes. Add onions and garlic and cook 5 minutes more. Add cumin, cinnamon, beans, corn, tomatoes and broth and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in rice, hot sauce and cilantro. Remove bay leaf, ladle into bowls, and garnish with more cilantro.
Original recipe found here:

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