Looking for a cheap easy plant based soup recipe? In this post I share a delicious fat-free Black Bean Soup recipe using Trader Joe’s vegan ingredients. Keep reading to watch my video tutorial and get this recipe.

YouTube video

Here’s how I prepare this fat-free black bean soup recipe:

Vegan dump meals

This recipe is considered a vegan dump meal because all you have to do is open packages of ingredients and dump them into a pot. There’s no prep or chopping required! Simply dump vegan ingredients into a pot, simmer for 30 minutes, blend and serve.

Oil-free recipe

This recipe requires no added oil to prepare. Simply dry saute the vegetables in the pot. If you want to add some oil, add about 1-2 tablespoons before adding the vegetables to the pot.

Fat-Free Black Bean Soup

This vegan soup recipe is quick and easy to prepare. Each serving costs about $1.50 so you can make a big batch of this soup without breaking the bank.

Makes 6-8 servings

• Total recipe cost (except optional ingredients): $9.05
• Cost per serving: $1.51
• Prep time: 1 minute
• Cook time: 30 minutes
• Cool and blending time: 20 minutes

Nutrition facts

Here’s nutrition facts for this recipe from Cronometer.com:

View more detailed nutrition facts for this recipe at Cronometer.com.

Equipment

• Large stock pot
• Cooking Utensils
• Can opener
• Measuring spoons
• Blender, optional

Ingredients

• 2 cans black beans, drained
• 1 container Trader Joe’s Prepared Mirepoix Chopped Vegetable Mix
• 1 12 oz. jar Trader Joe’s Salsa Verde
• 1 bag frozen corn
• Trader Joe’s Cuban Style Citrusy Garlic Seasoning Blend, optional
• 2 bay leaves, optional
• 6 cups water

Directions:

1. Place a large stock pot over medium high heat. Add mirepoix vegetables and sauté for 3 minutes, stirring occasionally.
2. Add black beans, salsa verde and corn. Stir well. Add optional seasoning and bay leaves. Pour in water and stir.
3. Simmer for 30 minutes on medium high heat, stirring occasionally. Remove bay leaves and discard.
4. Let soup cool at room temperature for 15 minutes. If desired, place 3/4 of cooked soup into a blender and puree. Return to pot with remaining soup. Heat before serving.
5. Let cool. Portion into freezer bags and store for about 1 month in freezer.

Serving Suggestions

• Use any kind of bean or two types, specifically black beans, pinto beans, white beans, and garbanzo beans work well for this recipe.
• Serve with cornbread, in a wrap, over cooked rice or baked potatoes.
• Reheat on the stove in a pot with about 1/2 cup water on medium heat for 5-10 minutes, or until hot.
• Reheat in microwave safe container for 1-2 minutes.

Further reading:

• Beginner vegan meal prep school