Vegan Black Bean Soup



  • 3 T olive oil
  • 1 onion
  • 2 stalks celery
  • 1 T chili powder
  • 1 T cumin
  • 1 t sea salt (or to taste)
  • 1 t black pepper (or to taste)
  • ¼ t dried oregano
  • 4 15-oz cans black beans, drained
  • 1 can whole tomatoes
  • 2 quarts veggie stock (or chicken stock for more flavor)


  1. Heat olive oil in a large soup pot.
  2. Once hot, add chopped onion and celery, and cook until onions are translucent, about 8 minutes.
  3. Add all spices and cook until you can really smell their flavor, 1-2 minutes.
  4. Add black beans, can of tomatoes, and veggie stock, and heat until warm, about 10 minutes.
  5. Use an immersion blender to purée until smooth, or desired consistency.
  6. Serve warm, topped with cilantro, red onion, and avocado slices (optional).