Vegan Black Bean Soup
vegan black bean soup

Did you know that black beans are loaded with anti-oxidants?  That they are high in fiber and help regulate blood glucose absorption?

Dr. Rebecca’s Vegan Black Bean Soup:


  • 1 onion (finely chopped)
  • 2 cloves garlic (crushed)
  • 2 stalks celery (finely chopped)
  • 2 medium carrots (pureed)
  • 3 cups water or low sodium vegetable broth
  • 2 cups dried black beans, washed and cleaned
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1 jalapeno, de-seeded and chopped
  • 1 green onion, sliced

Combine washed dried beans, olive oil, and water or broth in a medium stockpot.  Bring to a simmer over low heat.  Simmer, stirring occasionally, for two hours.   Once beans begin to soften, add garlic, celery, carrots jalapeno, cumin, and salt.  Simmer for additional 45 minutes.  Beans should be soft.

Puree in blender until smooth.  Garnish with green onion.

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