Fast Black Bean Soup

This is another recipe I made pretty much as is from Eat Right America. It’s really more of a vegetable soup than a black bean soup. I don’t know how to say this without it sounding bad, but it doesn’t have a whole lot of taste. That really isn’t a bad thing — it tastes really fresh (because of the carrot juice, I think). If you’re used to black bean soup having more of a kick, you could add more chili powder or cumin and, of course, salt.  I made a full recipe and froze half of it because it makes a ton.


  • 2 15-ounce cans black beans, no or low salt
  • 2 cups frozen mixed vegetables
  • 2 cups frozen corn
  • 2 cups frozen chopped broccoli florets
  • 2 cups carrot juice
  • 1 cup water
  • 1 15-ounce can prepared black bean soup, no or low salt
  • 1/4 cup chopped cilantro (optional)
  • 1/8 teaspoon chili powder, or to taste
  • 1 cup chopped fresh tomatoes
  • 1 avocado, chopped or mashed (optional)
  • 1/2 cup chopped green onions (optional)
  • 1/4 cup raw pumpkin seeds, lightly toasted (optional)


1. Combine black beans, mixed vegetables, corn, broccoli, carrot juice, water, soup, cilantro, and

chili powder in a soup pot. Bring to a boil and simmer on low for 30 minutes. Stir in fresh

tomatoes and heat through.

2. Serve topped with avocado, green onions, and pumpkin seeds, if desired.


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