Simple Vegan Bean Soup Recipes

VEGAN BLACK BEAN SOUP

Vegan Black Bean Soup image

Easy to make, thick, hearty soup with a zesty flavor.

Provided by YCHRISTINE

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Steps:

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 75.3 g, Fat 5 g, Fiber 25 g, Protein 21.9 g, SaturatedFat 0.8 g, Sodium 1733.6 mg, Sugar 7.2 g

SIMPLE VEGAN BEAN SOUP

Simple Vegan Bean Soup image

This vegan bean soup is so easy to make. You just need to cook the veggies until golden brown, add the rest of the ingredients and cook for 10 minutes.

Provided by Simple Vegan Blog

Categories Main Dish

Time 30m

Yield 2

Number Of Ingredients 15

Ingredients

2 tbsp extra virgin olive oil
1/2 chopped fresh red chili pepper
2 sliced cloves of garlic
1/2 chopped onion
1/2 chopped red bell pepper
1/2 chopped green bell pepper
1 chopped carrot
1 handful of fresh cilantro, chopped
1 1/2 cups water
15 oz canned or cooked kidney beans (400 g)
1/2 cup frozen corn kernels (80 g)
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp sweet paprika
1 tsp ground cumin

Steps:

Heat the oil in a large pot and cook the veggies (the chili pepper, garlic, onion, red bell pepper, green bell pepper and carrot) over medium-high heat until golden brown. Stir occasionally.
Add the fresh cilantro and cook for one to two minutes more.
Add the rest of the ingredients and cook for about 10 to 15 minutes.
Keep in a sealed container in the fridge for up to a week. You can also freeze the soup.

Nutrition Facts : ServingSize 1/2 of the recipe, Calories 401 calories, Sugar 10,6 g, Sodium 1144,8mg, Fat 15,9 g, SaturatedFat 2,3 g, Carbohydrate 52,2 g, Fiber 13,3 g, Protein 14,3 g

VEGETABLE-BEAN SOUP

Vegetable-Bean Soup image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

Steps:

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

EASY VEGETARIAN/VEGAN BLACK BEAN SOUP

Easy Vegetarian/Vegan Black Bean Soup image

Hearty, yummy, and healthy! This is a really easy soup to make, it cooks really fast without many steps, and is very rich with black beans. Some fresh cilantro would make a nice replacement to the coriander but I usually don't have it on hand, so I used dry spices for everything but it came out great. I like my soups with a tad of salt, but you can omit the salt if you're watching your sodium intake or lower it/replace with something like SaltSense. It's very pleasant and mild, though you could probably put some Bayou Blast or red cayenne in the spice mixture if you want it hotter. Yields about 2-3 small servings.

Provided by the80srule

Categories Black Beans

Time 20m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups vegetable broth
1 (16 ounce) can black beans
2 teaspoons olive oil
1 1/2 teaspoons onion powder
1 pinch garlic powder
1/2 teaspoon ground oregano
1 teaspoon ground coriander
1/4 teaspoon kosher salt

Steps:

Rinse and drain the black beans. Put the vegetable broth in a saucepan and let it come to a low boil, then put the beans in and stir them in well.
Add the oil and stir it inches Add all the dry ingredients (which is pretty much everything else) and raise the heat.
Let it simmer on medium heat for 15 minutes.

VEGETARIAN 15-BEAN SOUP

Vegetarian 15-Bean Soup image

A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.

Provided by tamara

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 10h5m

Yield 20

Number Of Ingredients 14

Ingredients

1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
2 tablespoons olive oil, or more as needed
1 large onion, diced
12 carrots, peeled and chopped, or more to taste
15 crimini mushrooms, sliced, or more to taste
7 stalks celery, chopped, or more to taste
6 leaves dinosaur kale, chopped
4 leaves red Swiss chard, chopped
3 large cloves garlic, minced
12 cups vegetable broth
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried basil
salt and ground black pepper to taste

Steps:

Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g

EASY VEGAN BLACK BEAN SOUP

Easy Vegan Black Bean Soup image

This is a wonderful and warming black bean soup that is sure to bring you back for seconds. The longer you simmer it, the more flavorful it will be.

Provided by rtyoumans

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
2 stalks celery, diced
1 large carrot, diced
2 cloves garlic, minced
2 (15 ounce) cans black beans, drained
1 (14.5 ounce) can diced tomatoes
1 cup water
1 teaspoon cumin

Steps:

Heat olive oil in a stockpot over medium-high heat; saute onion, green bell pepper, celery, carrot, and garlic until onion is translucent, about 5 minutes. Add black beans, diced tomatoes, water, and cumin to onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have combined, at least 20 minutes.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 45.5 g, Fat 7.6 g, Fiber 17.3 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 1008.8 mg, Sugar 5.6 g

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