Tiffany’s Kickin’ Black Bean Soup

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Prep Time 20 mins
Cook Time 8 hrs
Temp Low
Yield Serves 10-12

This soup is a great mix between a vegan chili and black bean soup! Serve over cooked brown rice or brown penne pasta for an even heartier meal! Even my non-vegan friends couldn't stop eating this!


  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 8 cloves garlic, chopped
  • 4 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • black pepper, to taste
  • 4 (15oz) Cups vegetable broth
  • 1-2 Cans black beans, drained and rinsed
  • 1 (14.5oz) Cups frozen corn


  1. Step One

    Add all your ingredients and crock on LOW for 7-8 hours or HIGH 4-5 hours.

Crockin' Reviews Add Review
  1. Denise Y.

    I don’t understand the ingredients

    1 (14.5oz) Cups frozen corn, is it 1 Cup or 14 ounces?

    4 (15oz) Cups vegetable broth, is it 4 cups, I don’t think it would be 4 15 ounce cans???

    Thanks, can’t wait to make it….Denise

  2. Tiffany M.

    I added brown rice, too, Emily. I think you can even see it in the picture. :)) I’m glad y’all like it!

  3. Harold

    Great soup for cold weather. I liked the first reviewers idea and substituted green pepper for celery. I hate cooked celery! And being a meat lover, I added a pound of lean ground beef which I browned on the stove top first. An excellent meal.

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  4. Emily J

    Really good… mine seemed more soupy than I wanted, so I added a cup of long grain brown rice in the last couple hours of cooking on high. It ended up thick and stew-like. I also used green pepper instead of celery and didn’t have corn. And I added white beans with the black. It needs all the seasonings, especially if you use a no salt added broth as I did. Enjoyed this one with some BBQ chips on top.

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