Years ago my husband and I used to love going to TGI Fridays for Black Bean Soup. It was one of our favorite — pre-vegan spots. Eventually, they stopped offering the soup so we had to find a way to make it at home. I found a copycat recipe online somewhere that tasted just like the soup. Now that we’re vegan, I’ve veganized their Black Bean Soup recipe so we can still enjoy it. I hope you do too!
3⁄4 cup diced celery
1⁄2 cup diced carrot
1⁄4 cup diced green bell pepper
2 tablespoons minced garlic
4 (15 ounce) cans black beans, rinsed and drained
4 cups water
2 Edward & Sons No-Chick’n Bouillon
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon cumin
1⁄2 teaspoon salt
1⁄4 teaspoon hickory liquid smoke
Add the 1/4 cup of water, celery, carrot, bell pepper, and garlic to a large saucepan and simmer over medium/low heat for about 15 minutes or until tender. Add more water as needed, being careful not to burn the garlic or it will be bitter.
While the veggies are cooking, add 3 cups of the rinsed and drained black beans to a food processor with 1 cup of water and puree on high until smooth.
When the veggies are ready, pour the pureed beans, the whole beans, the 3 additional cups of water, and the rest of the ingredients to the pot and bring to a boil. Then, reduce and simmer uncovered for 50 to 60 minutes or thickened.