Vegetarian Black Bean Soup



  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 1 large carrot, peeled and thinly sliced
  • 3 cloves garlic, minced
  • 2 (15 ounce) cans black beans
  • 14 ounce veggie broth
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 1/2 cup half and half cream* (leave out for a vegan soup!)
  • 1/2 cup water*




  1. Heat the oil in a large saute pan over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender.
  2. In a blender, puree the beans until smooth. Pour into a large pot.
  3. Puree the sauteed vegetables with the veggie broth. Add to the pot.
  4. Bring soup to a boil. Reduce heat to low.
  5. Mix in cayenne pepper, salt, and black pepper. Simmer 20 minutes.
  6. Add water as desired to thin the soup, or leave as is.
  7. Garnish with cilantro, cheddar cheese, and/or sour cream as desired to serve.