Black Bean and Vegetable Soup

Black Bean and Vegetable Soup | Green Valley Kitchen

Black bean and vegetable soup – a hearty, vegetable packed black bean soup with a spicy kick. The perfect soup for frosty days.




  1. Heat 2 tbs of olive oil in a large soup pot over medium to low heat. Add diced onions and sauté over medium to low heat for 5 minutes. Stir often so onions do not brown.
  2. Turn heat down to low and add diced red pepper, carrots, celery and garlic to the onion in the soup pot and continue cooking for 10 minutes. Stir occasionally.
  3. Add cumin, red pepper flakes and ground pepper to the veggies in the soup pot and stir to combine.
  4. Drain and rinse black beans and add to the soup pot.
  5. Add diced tomatoes (and juice) to the soup pot.
  6. Add 3 cups of water and the two bouillon cubes.
  7. Turn heat up and bring to a boil.
  8. Once the soup is boiling, turn down the heat to low and simmer soup for 30 minutes, stirring occasionally.
  9. When the soup is ready, puree half with an immersion blender.
  10. To make cheesy toasts, toast the bread and then rub a garlic clove over the toasted bread. Next lightly butter bread and sprinkle on some parmesan cheese. Place toast with cheese under the broiler for a minute or two until the cheese melts. Top with minced parsley and a little fresh black pepper.


I used low sodium black beans and low sodium diced tomatoes since the bouillon cubes have a high sodium content.
If you are using vegetable stock instead of vegetable bouillon cubes be sure to check your seasoning – you may need to add salt.