Food & Drink Magazine

Veggie Black Bean Soup.

By Momfashionlifestyle @Fashnlifestyle

I am obsessed with black beans… and what better way to enjoy them than with a ton of veggies in a warm chunky soup! I found this recipe from Smells Like Home and it is amazing. I added some chopped crispy breakfast potatoes… and a little tomato soup to thicken it up.  Everyone loves soup on a cold day…. and who says it has to be chicken noodle when you’re sick? Try this one. You will love it.

Veggie Black Bean Soup.

Vegetarian Lentil and Black Bean Soup
source: adapted from Cook Like a Champion, originally from Cookin’ Canuck Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 large stalks celery, diced
  • 2 large carrots, diced
  • 2 cloves garlic, minced
  • 2 teaspoons paprika (I used 1 tsp sweet and 1 tsp smoked)
  • 2 bay leaves
  • 1 can (14 ounces) diced tomatoes
  • 1 cup dried brown lentils
  • 4 3/4 cup low-sodium vegetable {I added a little tomato soup as well}
  • 3 cups water
  • 1 can (14 ounces) black beans, rinsed and drained, divided
  • 1/4 cup chopped parsley
  • Salt and pepper to taste
  • Chopped green onions for Garnish


  1. In a large pot or Dutch oven, heat the oil over medium heat.  Add the onion, celery, and carrots and cook until the vegetables begin to soften, 6-7 minutes. Add garlic, paprika and bay leaves and cook for about 30 seconds or until fragrant. Add tomatoes and their juices, lentils, half of the black beans, the chicken broth and the water. Increase heat to high and bring to a boil then reduce heat to medium-high and cook, stirring occasionally, until the lentils are tender, about 35 minutes
  2. Remove from heat and discard the bay leaves. Transfer half the mixture to a blender or food processor and pulse until combined but not pureed – make sure you vent the top of the machine with a cloth as the hot liquid will explode inside when you begin to pulse. (Alternatively, you could use a hand or immersion blender and blend half of the soup while it’s still in the pot, which is what I did.) Add mixture back to pot, along with remaining black beans. Taste and add salt and pepper as needed. Bring the soup back to a simmer over medium heat for another 10-15 minutes until the lentils are fully cooked through. Stir in parsley and serve. 

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