Vegan Black Bean Soup

Sometimes simpler is better!  I love a nice bowl of soup or chili on a cold day.  I feel for my New York friends and family that are experiencing high temperatures in the 20’s and blizzard conditions with tons of snow.  I don’t even like the chilly morning and evenings here in Florida when the highs are “only” in the 60’s.  So I’m sharing a very quick, very easy recipe that is so delicious and will warm everyone right up.

Some may think it’s cheating, but instead of cutting up and adding celery, onions, tomatoes, garlic, red pepper, jalepenos….etc.  I throw in some already made organic salsa.  That’s what makes this soup so easy to make.



16 oz of organic black beans (dried beans, soaked over night are best but again if you are wanting quick and easy, use 2 cans, undrained)

17 oz organic vegetable broth

1/2 to 1 cup organic (all natural) salsa  (be sure to look at labels if you don’t make your own and don’t buy salsa that is loaded with sugar or chemicals)

1 Tablespoon of chili powder

garnish — chopped green onions, chopped tomato, avocado, fresh chopped cilantro.


Mash one half of the black beans with a potato masher or in a food processor.  pour into a medium saucepan and add the other half of the beans.

Add vegetable broth, salsa, and chili powder.  Bring to a low boil and cook 5 to 10 minutes.

Top with green onion, diced tomato and diced avocado.  I told you it was easy.


Choosing healthy living over dying 🙂


3 thoughts on “Vegan Black Bean Soup

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