Name: AMC-Style Extra-Vegetable Black Bean Soup
Yield: Approximately 10–12 generous servings
Cuisine: Vegan
Ingredients: 4 cans (15 oz. each) black beans, drained and rinsed; 2 tablespoons olive oil; 1 large onion, diced; 2 red bell peppers, diced; 4 carrots, sliced; 4 celery stalks, sliced; 3 medium potatoes, diced; 4 cloves garlic, minced; 1½ cups green beans, cut into pieces; 1 cup frozen corn; 1 can (14–15 oz.) diced tomatoes, with juice; 10 cups water/broth to start; another 1–2 cups water as needed; Whatever vegetable bouillon you have remaining; 1½ teaspoons Dried thyme; 2 teaspoons Dried parsley; 1 teaspoon Dried basil; ½ teaspoon Dried oregano; 1½ teaspoons Onion powder; 1 teaspoon Garlic powder; 2 Bay leaves; ¾ teaspoon Black pepper; 2 tablespoons Soy sauce; 2 tablespoons Nutritional yeast (optional); Start with 1 teaspoon, then adjust Salt; 1 tablespoon at the end Lemon juice or apple cider vinegar

INGREDIENTS

Approximately 10–12 generous servings

Beans and vegetables

4 cans (15 oz. each) black beans, drained and rinsed
2 tablespoons olive oil
1 large onion, diced
2 red bell peppers, diced
4 carrots, sliced
4 celery stalks, sliced
3 medium potatoes, diced
4 cloves garlic, minced
1½ cups green beans, cut into pieces
1 cup frozen corn
1 can (14–15 oz.) diced tomatoes, with juice
10 cups water/broth to start; another 1–2 cups water as needed
Whatever vegetable bouillon you have remaining

Seasonings

1½ teaspoons Dried thyme
2 teaspoons Dried parsley
1 teaspoon Dried basil
½ teaspoon Dried oregano
1½ teaspoons Onion powder
1 teaspoon Garlic powder
2 Bay leaves
¾ teaspoon Black pepper
2 tablespoons Soy sauce
2 tablespoons Nutritional yeast (optional)
Start with 1 teaspoon, then adjust Salt
1 tablespoon at the end Lemon juice or apple cider vinegar

METHOD

Make it

1
Sauté vegetables Heat olive oil in a large stockpot over medium heat. Add onion, red peppers, carrots and celery. Cook 8–10 minutes, stirring occasionally, until softened and beginning to develop some color.
2
Build the flavor Add garlic, thyme, parsley, basil, oregano, onion powder, garlic powder and black pepper. Stir for about 1 minute until fragrant.
3
Add broth and potatoes Add potatoes, diced tomatoes, 10 cups water/broth, remaining bouillon, soy sauce, optional nutritional yeast and bay leaves. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, until potatoes and carrots begin to soften.
4
Add beans and remaining vegetables Stir in the black beans, green beans and corn. Simmer another 10–15 minutes until all vegetables are tender. Add more water if needed to maintain a generous amount of broth.
5
Taste and finish Remove bay leaves. Add lemon juice or vinegar. Taste the broth and add salt gradually. If the flavor is still weak, try another ½ teaspoon onion powder and a splash of soy sauce before adding more salt.

Cooking notes

Keep beans whole and soup brothy; no flour, cornstarch, cumin, chili powder or smoked paprika.
Optional additions: 2 cups frozen mixed vegetables in final 8–10 minutes, 1–2 cups broccoli in final 5–7 minutes, or 2 cups broccoli/cauliflower/carrot mix in final 7–10 minutes. Skip separate green beans if the mix contains them.
Use an 8-quart or larger pot; increase liquid toward 10–12 cups as needed.
If flavor needs adjustment, add another tablespoon soy sauce after tasting.

Serving suggestions

Bread, salad and cookie bars.