Lunch & Dinner, Recipes

Vegan Black Bean Soup

I’m not good with leftovers for lunch. Part of this has to do with my love of Wheatfield’s, the bakery just down the street. I eat lunch there a couple times a week. I also like getting outside and taking a real break and a walk on my lunch break, rather than just sitting in the staff break room.

And so many of my favorite dishes are just not as good reheated.

vegan-black-bean-soup recipe | librarian style

Except for this soup. This soup is so good, and even better reheated for lunch the next day. It’s also really, really easy to make.

Chances are, you probably already have the ingredients on hand, too.

Vegan Black Bean Soup


  • 4 15 oz cans of black beans
  • 1 15 oz can diced tomatoes
  • 1 15 0z can of corn
  • 8 cups vegetable broth
  • 4 cloves garlic
  • 2 T chili powder
  • 1 T cumin
  • 1 diced yellow onion
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 1 small potato, diced
  • 2 T olive oil


Heat oil in pot on medium heat. Sauté onions and garlic for 3 minutes. Add carrots and celery and cook 4 minutes. Add chili powder and cumin and cook 3 minutes. Add vegetable broth and potatoes and bring to a boil.

Process two cans of beans and tomatoes until smooth. Add processed beans and whole beans to soup and cook for several minutes. Add corn, and you’re ready to serve (but if you wait until the next day to eat it, it’s even better!).




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  • Hi Molly…hi Morgan! I’m stopping by to say thank you SO much for taking the 26 and Not Counting reader survey. It means so much! My sister is vegan and I’ll definitely be passing along this recipe to her. Hope you both enjoyed you Valentine’s weekend 🙂

    p/s I’m not a huge fan of leftovers either – unless it’s pizza!