Stormy Black Bean Soup

(from kylerhea’s recipe box)

Nutrition (per serving, with corn): 222 calories, 9 calories from fat, 1g total fat, 0mg cholesterol, 631.2mg sodium, 567.8mg potassium, 42.5g carbohydrates, 12.8g fiber, 6.3g sugar, 12.5g protein, 6.4 points.

Source: FatFreeVeganKitchen

Prep time: 5 minutes
Cook time: 60 minutes
Serves 4 people

Categories: Beans, Black Beans, February2012, SBF, Soups, Vegan, Vegetables


  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 2 cans (or 3 cups) black beans, rinsed and drained
  • 1 tbsp. oregano
  • 1 tsp. cumin
  • 2 bay leaves
  • 1-2 tsp. chile powder
  • generous grating of black pepper
  • 1-2 tsp. minced chipotle chiles in adobo sauce
  • 2 15-ounce cans diced tomatoes
  • 4-5 cups vegetable broth or water
  • 1 cup fresh or frozen corn kernels (optional)
  • lime wedges


  1. In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges.

Email to a friend | Print this recipe | Back