Un-toppable Black Bean Soup

It’s fundraiser time again for the South Arm Community Center. It’s been a few years that the South Arm Cooking Club for Seniors participated in the fundraiser for the Richmond Food Bank.

Stella, the coordinator reminded all the participants on hygiene and food safety for this session. This is so because the food made in this session will be sold to the public.


It’s not all work without reward. Two of the seniors made the Un-toppable Black Bean Soup for the group while the rest focused on the recipes for the fundraiser.


  • 2 tablespoons vegetable oil
  • 1 1/2 cups chopped onion
  • 2 cups carrots, peeled and sliced
  • 2 teaspoons minced garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon chili powder
  • 2 x 19oz cans black beans, rinsed and drained
  • 5 cups vegetable stock
  • 1 cup low sodium V8 juice, or tomato juice blend
  • salt and pepper to taste
Optional Garnishes:
  • chopped cilantro
  • grated cheese
  • tortilla chips
  • sour cream
  • olives
  • chopped tomatoes


Source: this recipe is adapted from Peas & Thank you


Un-toppable-Black-Bean-Soup-03In a large stockpot, heat oil over medium-high heat.

Add onion and cook until it begins to soften, about 5 to 8 minutes.

Add carrots, garlic, cumin, oregano, basil and chili powder. Saute for another additional 5 to 8 minutes.

Un-toppable-Black-Bean-Soup-04Add beans.
Un-toppable-Black-Bean-Soup-05Add vegetable stock and V8 juice (or tomato juice blend). Bring to a boil. Reduce heat and simmer at least 20 minutes or until the carrots are tender.

Optional: allow soup to cool slightly and then blend half the soup to reach desired consistency (or use a hand blender).

Season with salt and pepper to taste and serve.

Pass garnishes at the table.

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