Easy Vegetable/Black Bean Soup Recipe

Name: Easy Vegetable/Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons desired cooking oil (I used vegetable); 2 -3 garlic cloves, minced; 1 small onion, chopped; 1 carrot, peeled and chopped; 4 (8 ounce) cans black beans, undrained; 1 (8 ounce) canseasoned chili beans, undrained; 1 (8 ounce) can sweet corn, drained; 1 (14 ounce) can tomato puree; 2 teaspoons cumin; 1 teaspoon chili powder (optional); 3 -4 cups chicken broth (depends how thick you want it, you can always add more later. veggie stock can be substitued for a v); salt and pepper; 1 pinch cilantro leaf

Servings: persons

2 tablespoons desired cooking oil (I used vegetable)
2 -3 garlic cloves, minced
1 small onion, chopped
1 carrot, peeled and chopped
4 (8 ounce) cans black beans, undrained
1 (8 ounce) canseasoned chili beans, undrained
1 (8 ounce) can sweet corn, drained
1 (14 ounce) can tomato puree
2 teaspoons cumin
1 teaspoon chili powder (optional)
3 -4 cups chicken broth (depends how thick you want it, you can always add more later. veggie stock can be substitued for a v)
salt and pepper
1 pinch cilantro leaf

1
heat oil in the bottom of the soup pot.
2
Add onion, garlic and carrot until the onion becomes clear.
3
Add chicken broth and bring to a boil.
4
Add the beans, corn, cumin, cilantro, and chili powder if using, and bring to a boil (not a rapid boil because the soup is pretty thick).
5
Add tomato puree and heat again until hot and steamy.
6
salt and pepper to taste.
7
i personally didn't use salt because canned veggies are pretty salty on their own, but for people who like a lot of salt, i would add some.
8
The longer you leave the soup cooking on low, the better the flavors meld together.
9
However it can be served immediately if you're in a rush.
10
Serve with crackers, because this soup is perfect for them!
11
Also good with a little cheese sprinkled on top (whatever kind you enjoy).

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons desired cooking oil (I used vegetable), 2 -3 garlic cloves, minced, 1 small onion, chopped, 1 carrot, peeled and chopped, and more.

Yes, Easy Vegetable/Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Vegetable/Black Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions