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  • Prep-time: / Ready In:
  • Makes 8 cups

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.

Zucchini Corn and Black Bean Soup

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

  1. 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.
  2. 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 (12)

(4.75 from 8 votes)
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Sebastian7 days ago
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I didn’t like the aroma while cooking, so I was a bit skeptical, but the turned out AMAZING! Will definitely be making again.

Barbara2 weeks ago
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I love this recipe! I used oat milk and added red pepper flakes. I’m making my second batch today.

Laurie Haessly3 weeks ago
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Super easy and super delicious! We all loved it. I added twice the amount of potatoes and zucchini.

Janice Neely1 month ago
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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.

Brenda Lowe1 month ago
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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.

Janine A Hegeman1 month ago
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Could you substitute frozen zucchini fir fresh? This looks great and it would be nice to make a batch when winter is dragging on…

Kelly heinitz2 months ago
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10 out of 10great

Meg4 weeks ago
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I’m just making this soup and uncertain if I should remove the seeds from the zucchini?

Kelly HEINITZ2 months ago
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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 .

Ashley A Ahlbrand3 months ago
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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.

J3 months ago
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Yum

Sam4 months ago
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Comfort soup that hit the spot on a rainy day. I subbed rosemary for thyme, but otherwise followed the recipe. Many thanks!

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