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- Makes 8 cups
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Showcase your farmers market finds in this colorful Zucchini, Corn, and Black Bean Soup, which features a luscious almond milk–based broth and mouthwatering medley of unexpected flavors. If you like this recipe, try our equally flavorful and delicious Cannellini Bean, Kale, and Orzo Soup recipe next.
Ingredients
- 1 32-oz. carton unsweetened, unflavored almond milk
- 2 cups ½-inch pieces peeled russet potatoes
- ½ cup chopped onion
- ½ cup chopped celery
- 2 cloves garlic, minced
- 2 cups fresh corn
- 1 15-oz. can no-salt-added black beans, rinsed and drained
- 1 medium zucchini, quartered lengthwise and cut into ¼-inch slices
- 1 teaspoon snipped fresh thyme
- 2 tablespoons sherry vinegar
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a 4-qt. Dutch oven combine almond milk, potatoes, onion, celery, and garlic. Bring to boiling; reduce heat. Simmer 10 to 12 minutes or until potatoes are tender, stirring occasionally.
- Stir in corn, beans, zucchini, and thyme. Return to boiling; reduce heat. Simmer 10 minutes or until zucchini is tender. Stir in vinegar and season with salt and pepper.
Comments (28)
(5 from 22 votes)Love this recipe, very quick and easy. I have it regularly.
First I want to say that the Plant based Whole Food way of eating (started 18 months ago) has been really easy to get used to and so much more tasty than the old way we did it. Husband wanted to go further and try the Blood Type version which for us really limited our diet. Finding recipes was much harder so I was really excited to find this recipe which fits the requirements....but neither of us was feeling positive about how yummy the recipe would taste! OMG -we both were surprised - it was FANTASTIC! Nice and creamy (used Almond Milk) but not overly sweet (corn was just perfect) I couldn't use potatoes so I added more zuchini to compensate. Once I did the chopping, it was really easy to put together and used canned black beans (followed can directions). Hurrah for a great tasting/ easy & quick to prepare recipe!!
This soup is dreamy! I just finished my "test bowl' of it and am thrilled. Cannot have nuts, so I substituted the almond milk for half oat milk and half coconut milk. All the vegetables are cooked perfectly and the thyme is a lovely subtle flavour. Definitely goes into my 'Proven Recipes' file. Thanks!
This is a wonderful soup! I added red pepper flakes because I like the heat. And I substituted rice vinegar for the sherry vinegar (that's what I had on hand.) Prep was so simple and it came together quickly. Make sure you rinse those beans really well or it will color your broth. This is definitely going on my regular rotation. Thanks Forks over Knives!
Delicious! I used vegetable broth instead almond milk because that’s what I had on hand. I didn’t use celery because I didn’t have any.
Delicious and convenient :P
I made half a batch to try it and am kicking myself for not doing a whole batch! Love it!
I was so excited for this, but it was honestly so bland that no amount of salt, pepper or sriracha could save it.
One of my very favorite recipes! I've made this countless times, but after a few times I switched to using either water or vegetable stock instead of milk (I used unsweetened, original almond milk) because milk tended to curdle when reheating. I also add zucchini a bit later so it stays with a bit of crunch instead of melting into tis delicious soup.
I make a simpler version of this recipe and it's become a staple that I make frequently. My mom also loves this soup and is always happy when I make it.
The only changes I made were using lemon white balsamic instead of sherry vinegar and small multi colored potatoes because that's what I had. I didn't peel the potatoes, just cut them up. Everyone loved it, even the 4 & 1 year olds. It's a nice creamy potato broth. Two people asked for the recipe. I will definitely be making this again!
Made this soup yesterday for dinner. Very simple to make with lots of flavor. Will keep this one handy. Looking forward to try some of the other soups in this meal planner log.
I don't normally give bad reviews but I love forks over knives recipes so much and want WFPB to the diet choice of the world ... but I feel that this recipe is not from the same ilk as the rest of recipes on this site. This soup is absolutely flavorless and then the sherry vinegar is added which makes is taste absolutely foul. Then, the colour of the black beans leach into the milky "broth" turning the whole meal into an unpleasant hue of puce. I had to throw the whole meal out, which was heart breaking as I very rarely waste food.
Try rinsing your black beans a bit more, maybe that could help?
Delicious my whole family enjoyed it.I should have double the recipe.
Are you actually kidding me? I am transitioning into a WFPB diet, but honestly, I wonder if these recipes are tested, before they get published, with people who follow the traditional Western diet, or if vegan and vegetarians are the ones trying these recipes and finding them amazing. My husband and I were looking at each other in horror as we ate a serving each; worse tasting soup ever! Anyone in a Western diet would tell you, "no way I am changing my diet." I would suggest that, before selecting recipes for a cooking book, you actually let the non WFPB people try it first and comment and give suggestions on how to make it better or improve it. My understanding is that the purpose of this cooking book is to "convert" people to the WFPB diet and help them to transition. The recipes should be absolutely scrumptious! Solution? I drained the soup, rinsed the veggies, added vegetable broth, placed in fridge, and will add some spices tomorrow (amazing that this recipe only calls for one), to whatever nutrition is left, before heating it up. I hope not to have to throw it away. Sorry, but this has happened to me more than once but I will not give up. I believe the science behind it.
I didn't like the aroma while cooking, so I was a bit skeptical, but the turned out AMAZING! Will definitely be making again.
I love this recipe! I used oat milk and added red pepper flakes. I’m making my second batch today.
Super easy and super delicious! We all loved it. I added twice the amount of potatoes and zucchini.
I made this recipe today, my husband and I thought it was delicious. It was full of flavor. I didn't have Sherry vinegar so I put in rice wine vinegar. It still was good to us.
There's nothing more soulful than making soup. This combination of flavors is very satisfying! I left the veggies with a little crunch and added some carrot dogs that were left over from yesterday. Definitely a new 5-star favorite in our home. Thank you for all the plant-based guidance and delicious recipes.
Could you substitute frozen zucchini fir fresh? This looks great and it would be nice to make a batch when winter is dragging on...
10 out of 10great
I’m just making this soup and uncertain if I should remove the seeds from the zucchini?
I did it. I cut down on nite shade veggies so sweet potatoes were used . I added some carrots , cause I had them, an used. Pea milk. Cause I had it . Not sure what it is but It was given. To me .added basil, lemon juice an my daughter use some sour cream on top . I used vegan s.cream sooo good I give this 10 out of 10 thx . It’s getting easy to be a vegan these day .
Made with oat milk instead of almond, and white wine vinegar instead of sherry vinegar, because they're what I had on hand. Next time I'd like to follow the recipe to a T, to see how the flavor changes, but regardless, this is a very refreshing soup! Some bites of mine have a tasted a little extra vinegar-y, but on the whole, a nice balance of sweet, good texture. Lovely summer soup.
Yum
Comfort soup that hit the spot on a rainy day. I subbed rosemary for thyme, but otherwise followed the recipe. Many thanks!