Rich Black Bean Vegetable Soup Puree w/ Cumin & Garlic

Dutch Oven Vegetarian Vegan Gluten & Soy Free Recipe

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You can substitute the cooked ham with 1/2 C of bacon, or omit the meats altogether since the black beans already provide plenty of nutritional protein and fiber. This is an easy and versatile recipe for accommodating special dietary needs -- omit meats, substitute toppings, and choose vegetable broth for a vegan dish; and double-check broth, ham, and sour cream ingredients to choose products for a soy-free dish.


  • 2 Tbsp. cooking oil
  • 1 medium sweet onion, diced
  • 2 celery ribs, diced (including the leaves)
  • 1 carrot, peeled and diced small
  • 1 garlic clove, grated or minced
  • 2 cans (14 oz.) chicken or vegetable broth
  • 1 C cooked ham, diced
  • 1/4 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3 cans (15 oz.) black beans, drained and rinsed (about 4 to 5 C cooked beans)
  • Optional: shredded Cheddar cheese and sour cream for garnish


Put a Dutch oven over medium heat on stovetop. Pour in oil, add onion, celery, and carrot. Cook, stirring for 4 minutes or until softened. Add garlic and cook 1 more minute. Add broth and bring soup just up to a slow boil. Turn heat down to low, add ham and seasonings, and simmer for 15 minutes. Add black beans, stir to combine, and simmer on very low heat for 10 minutes.

To thicken soup, scoop out about 3 to 4 cups of soup (mostly black beans) and put in food processor or blender. Blend until smooth, making a puree. Add puree back to soup pot, stir to combine, and serve. Top with a sprinkling of cheese and a dollop of sour cream if desired.

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