Vegan Black Bean Soup

Ingredients: Makes 28 servings


1 1/4 lb Black Beans, Dry
1/2 cup All Purpose Flour
4 cups Celery, Fresh, Chopped
1 1/2 cup Yellow Onions, Fresh, Diced
2 cups Carrots, Fresh, Diced
2 TBSP Garlic Cloves, Fresh, Peeled, Chopped
1 tsp Ground Cumin
2 cup Leeks, Fresh, Chopped
1 gallon Hot Water
4 oz Low Sodium Vegetable Base
2 fl oz Olive/Canola Oil Blend (25/75 blend)
1 TBSP Ground Black Pepper
1 1/4 oz Sherry Vinegar
2 bunch Scallions, Fresh
1/2 tsp Oregano, Fresh, Chopped
1 1/2 TBSP Kosher Salt


  1. Soak beans in water overnight.
  2. Drain black beans and set aside until ready to use.
  3. Saute vegetables, cumin, and garlic until tender. Dust with flour to make a roux. Add water, vegetable concentrate and reserved beans and simmer until the beans are tender, about 1 hour.
  4. Remove 1/3 of beans, puree and blend back into the soup.
  5. Add the vinegar, salt, pepper and oregano.
  6. Garnish with chopped scallion.

Serving size:

1 Cup;  Makes: 28 servings

Nutrition information:

Per serving: Calories: 130; Protein: 6g; Fat: 2.5g; Carbs: 22g; Sodium: 480mg; Fiber: 6g;

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon