Black Bean Soup
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 3 Tbsp vegan butter or olive oil
  • 3 ribs celery, diced
  • 1 large onion, diced
  • 2 medium carrot, sliced into half-moons
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • ¼ tsp thyme
  • 1 lb dried black beans (about 2 cups), rinsed and picked over
  • 4 c vegetable stock
  • 4 c water
  • ¼ tsp liquid smoke, plus more to taste
  • 1 tsp salt, plus more to taste
  • ½ tsp black pepper, plus more to taste
  1. In a large, heavy-bottomed soup pot, saute celery, onion and carrot in butter or oil until onion is translucent.
  2. Stir in garlic, cumin and thyme and saute another 30 seconds, or until fragrant.
  3. Add stock, water, and black beans.
  4. Bring to a boil, then reduce heat and simmer, covered, about 2.5 hours, or until beans are tender.
  5. Using an immersion blender, puree about half the soup.
  6. Season with liquid smoke, salt, and pepper.
  7. Serve hot.
Recipe by Hell Yeah It's Vegan! at