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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 (14)

(4.4 from 10 votes)
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Olga bernie3 weeks ago
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Delicious my whole family enjoyed it.I should have double the recipe.

Olimpia Overholser3 months ago
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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.

Sebastian4 months 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.

Barbara5 months 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 Haessly5 months ago
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Super easy and super delicious! We all loved it. I added twice the amount of potatoes and zucchini.

Janice Neely5 months 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 Lowe5 months 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 Hegeman5 months 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 heinitz7 months ago
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10 out of 10great

Meg5 months ago
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I’m just making this soup and uncertain if I should remove the seeds from the zucchini?

Kelly HEINITZ7 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 Ahlbrand7 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.

J7 months ago
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Yum

Sam8 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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about the author

Carla Christian, RD, LD

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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