This soup is, by far, our family’s new favorite. My children request it, and they were thrilled the other day when I was making it again! I mentioned it a couple months ago, but here’s the recipe with all the modifications we’ve made. The inspiration came from the recipe here.
Vegan Black Bean Soup
2 medium onions, diced
6-8 garlic cloves, pressed
14 ounces vegetable broth
2 14 oz. cans organic diced tomatoes
2 tbsp. ketchup
1 tsp. Bragg’s aminos
1 tsp. vinegar
pinch of cloves
½ tbsp. chili powder
4 (15 ½ oz.) cans black beans, drained and rinsed
¼ tsp. sea salt or celtic salt
12 twists of freshly ground black pepper
½ bunch cilantro, chopped with thick stems discarded (or saved for juicing!)
In large heavy pot, “saute” onions in small amount of water or vegetable broth. Cook about 4 minutes. Add garlic, and cook about 1 minute. Add broth, tomatoes, ketchup, aminos, vinegar, cloves, and chili powder. Stir in beans, and bring to a boil. Turn the heat down and let it simmer 10-15 minutes. Season with salt and pepper.
While soup is cooking, pick off the thick stems from the cilantro. Chop coarsely, and then stir into soup after it has simmered. Cook another 5 minutes.
May serve with thinly sliced green onions for garnish.
- Instead of buying vegetable broth, I purchase Better than Bouillion Organic Vegetable Base from Whole Foods. It’s so simple to use and to store! One of these days maybe I'll get around to making my own.
- I get my organic diced tomatoes from Costco, but you could also use fresh tomatoes here.
- If you have Worcestershire sauce (without any “bad” ingredients, you could use 2 tsp. in place of the aminos, vinegar and cloves).
- Although they’re not organic, I recently discovered that Aldi has black beans for $0.55/can.
- The cilantro really makes this soup shine! Between juicing and cooking with cilantro, I’ve found myself going through about 3-4 bunches every week. Lovin’ it!