Spicy Black Bean Soup


  • 4 cans black beans, rinsed and drained
  • 4 c. water
  • 3 stalks celery, diced
  • 1 large red onion, diced
  • 1 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 c. corn
  • 1 Tbsp. garlic
  • 15 oz. can tomatoes
  • 1 can tomato paste
  • 1+1/2 Tbsp. cumin
  • 1+1/2 Tbsp. onion powder
  • 1 Tbsp. McKay’s chicken-style seasoning
  • 1/4 tsp. cayenne pepper, or to taste

Bring water to a boil in a large saucepan, and add celery, green and red bell peppers and onions. Cover and let simmer 10 – 15 minutes, or until vegetables are soft. Add remaining ingredients, cover and simmer until flavors are well blended.

Browse Cook(s): Melody Prettyman
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.