Spicy Vegan Bean Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 248.0
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 151.5 mg
  • Total Carbs: 43.4 g
  • Dietary Fiber: 15.5 g
  • Protein: 15.7 g

View full nutritional breakdown of Spicy Vegan Bean Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


Low fat - BIG flavor and very filling. Good comfort food. Great to make over the week-end. Freezes beautifully. Low fat - BIG flavor and very filling. Good comfort food. Great to make over the week-end. Freezes beautifully.
Number of Servings: 16


    1 pound of dried black beans (soak, cook, puree w/cooking liquid - salt optional - but add it here to taste if you want it)(1 pound dried black beans= 16 cups cooked)
    1 Tbs. olive oil
    1 large red onion chopped
    3 cloves fresh garlic minced
    2 teaspoons oregano (Mexican is preferable)
    1 Tbs ground cumin
    (only cumin seed was listed in ingredients option, but you want it to be ground.)
    1 packet Goya Sazon con culantro y achiote
    (Actually, I make my own - no MSG that way - there are recipes telling you how to do this on line. Note - culantro is NOT cilantro)
    1 small can of chopped green chiles (these were not listed in ingredients options)
    1/2 bottle of salsa verde (however hot you like it)
    1 can Progresso Vegetable Classics French Onion Soup
    Chopped fresh cilantro for garnish (optional)
    Dollops of Greek yogurt for garnish (optional)
    Toasted whole grain bread cubes for garnish (optional)


I soak, cook and puree the beans in their cooking liquid either the day before or over the week-end before I make the soup. You can substitute canned beans, but rinse them really, really well and add about 4 or more cups of liquid (veg broth & water) to puree and thin soup.


puree @ 3/4 of the beans in cooking liquid.
In a heavy soup pot, saute chopped onion until slightly brown and translucent. Add garlic, spices and Sazon. Saute until fragrant( @ 2 minutes). Add beans, remaining liquid, oregano, chiles, salsa, onion soup. Bring to a boil, reduce heat and simmer for @ 45 min. stirring frequently. Add more water if it becomes too thick. Taste for seasoning. You may want to add a few dashes of green Tobasco sauce.
Optional calorie garnishes; serve over toasted whole-grain bread cubes. Top with cilantro and a dollop of fat free Greek yogurt or sour cream. Again, garnishes are not included in the calorie count.

Serving Size: Makes 8 two-cup servings

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.