Vegan Smoky Black Bean Soup

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  • Total Time: 30-35 mins
  • Hands-on Time: 10 mins
  • Makes: 4-6 servings

An expertly seasoned, smoky and rich black bean soup made lusciously easy with ready-to-go ingredients from the bulk aisle. Featuring already-chopped bell peppers, onion and garlic, and no-mess dried organic black bean flakes, you’ll be heading for your pantry frequently to make this again and again.



    1. In a large pot, combine diced bell peppers, white onion, garlic granules, chili powder, smoked paprika, smoked salt, vegetable broth powder and water. For a spicy version, add the crushed green jalapeño peppers. Bring to a boil, stirring until broth powder dissolves. Cover; reduce to a simmer and cook for about 10 to 15 minutes, until peppers and onion are tender.
    2. Stir in black bean flakes, reduce heat to low, and cook for another 10 to 15 minutes, or until beans are reconstituted and desired thickness is achieved.
    3. Stir in vegan butter, if desired. Adjust seasonings to taste.
    4. In a medium bowl, add fresh scallions, jalapeño, tomato and cilantro, and toss to combine.
    5. Divide soup into bowls; top with mixture and a squeeze of lime, and serve.

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