Amazing Vegan Black Bean Soup

This Black Bean Soup is a 30-minute, one-pot vegan recipe! It’s creamy, healthy, and loaded with flavorful seasonings. Garnish with your favorite toppings and serve it warm or enjoy it cold as a black bean dip!

Vegan Black Bean Soup Recipe

As soon as the cooler weather starts rolling in, I am all about cozy soups. I love this chicken soup, or really any of these other ones, but every once in a while I’m craving something hearty and this black bean soup definitely does the trick! 

This soup is so quick to throw together, made with canned black beans for super simple prep, and loaded with pantry staples. It’s also healthy, hearty, creamy, rich, filling, and so flavorful thanks to a perfect blend of earthy, spicy seasonings.

This vegan black bean soup is definitely a flavor bomb that the whole family will love! If you’re looking for another great vegan soup, our lentil soup is a winner too!

Ingredients Needed

• Oil: I use avocado oil to sauté the veggies and seasonings but any type of oil will work.
• Yellow Onion, Carrot, and Celery: creates a flavor base for the soup and boosts the nutrition.
• Jalapeño: I leave the seeds in the jalapeño so it’s spicier, but if you have a lower spice tolerance, take them out.
• Garlic: use freshly minced garlic for the best flavor.
• Seasonings: a simple blend of salt, chipotle powder, cumin, oregano, smoked paprika, coriander, and ground black pepper adds so much earthy, spicy flavor.
• Lime Juice: adds a fresh tanginess to cut the flavor of the black beans.
• Vegetable Stock: you can use store-bought veggie stock or make it homemade!
• Black Beans: I used canned, drained, and rinsed black beans to keep it simple, but feel free to soak and cook your own black beans if preferred.
• Garnishes: cilantro sprigs, cotija cheese, and avocado slices

Do I need to use the jalapeños?

No you don’t! If you have a lower spice tolerance, take out the seeds since they make them spicier! Or, you can simply omit the jalapeños completely.

How to Make Black Bean Soup

1. Sauté aromatics: Heat a large dutch oven or soup pot, then add in oil, onion, carrots, and celery. Cook until soft, then mix in jalapeño, garlic, and seasonings. Cook for an additional minute.
2. Make the soup: Add lime juice, vegetable stock, and rinsed canned black beans. Raise the heat to high and bring it to a boil. Lower the heat and cook for 10-15 minutes.
3. Puree the soup (optional): If you prefer a creamier black bean soup, reserve 1-2 cups of soup and set it aside, then use an immersion blender to puree the rest. Stir in the reserved soup.

Is Black Bean Soup Healthy?

Oh yeah, it is! This black bean soup is vegan, packed with veggies, and high in fiber and protein from the black beans! There is literally no part of this soup that isn’t healthy.

Can You Use Dried Beans?

Totally! I prefer to use canned beans to keep this recipe super quick and easy but you can absolutely soak and cook dried black beans instead. 

First thing’s first, you need to figure out the amount of dried beans needed! Generally, one 14.5 ounce can of beans consists of 1.5 cups of cooked beans and 1.5 cups of cooked beans can be yielded from about ¾ cup of dried beans. SO, for this recipe, you will need 2¼ cups of dried black beans to supplement the 3 cans called for!
To cook dried beans, place the dried black beans into a bowl along with enough water to cover. Let them soak overnight. When you’re ready to cook, drain and rinse with fresh water, then measure out 4 cups of water for every 1 cup of beans. For this recipe, you will need 9 cups of water. Pour the water into a large stockpot and bring it to a boil. Add in the beans, then lower to a simmer, cover, and cook for 1.5-2 hours or until tender.

Tips

• Use canned beans. Using canned beans in this soup keeps the prep time super low! Convenience is key!
• Puree the soup. The blended-up black beans create such a delicious creamy texture. 
• I like to reserve some of the soup to leave un-blended so it still has a little bit of texture.
• If you don’t have an immersion blender, you can transfer the soup to a regular blender and puree it in there!
• Spice it up even more with adobo sauce or hot sauce.
• If you’re not a huge fan of spice, leave out the jalapeños and lessen the amount of chipotle powder.

Serving Suggestions

I love to top this black bean soup off with fresh sprigs of cilantro, cotija cheese, and sliced avocado. Feel free to use any toppings or mix-ins you like! Try shredded cheddar, sour cream or Greek yogurt, avocado and corn salsa, tortilla chips, you name it.

Wanting to bulk your meal up a bit? Serve this soup with cornbread, Mexican street corn salad, taco rice casserole, or chipotle mushroom tacos!

How to Store Your Black Bean Soup

Leftover black bean soup will last in an airtight container in the fridge for 4-5 days or in the freezer for up to 2 months. 

Leftover soup can be served in a couple of different ways:

1. As a soup. Warm the soup on the stove with a splash of veggie broth to thin it out. 
2. As a dip. Leave out the broth and warm the soup on the stove to thicken even more. Serve the thickened soup as a black bean dip with tortilla chips!

Tools Used For This Recipe:

• Dutch Oven
• Wooden Spoons
• Strainer
• Immersion Blender

Looking for more soup recipes? Here are a few of my favorites:

• Lasagna Soup
• Minestrone Soup
• Healthy Broccoli Soup
• Meatball and Veggie Soup

Watch The Video:

Easy Black Bean Soup (VEGAN!)

5 from 7 votes

This Black Bean Soup is a 30-minute, one-pot vegan recipe! It’s creamy, healthy, and loaded with flavorful seasonings. Garnish with your favorite toppings and serve it warm or enjoy it cold as a black bean dip!

Servings 6

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

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Ingredients

  

1x2x3x

• 1 tablespoon avocado oil
• 1 medium yellow onion diced
• 2 carrots peeled and diced
• 1 celery stalk diced
• 1 jalapeño fine dice with seeds (optional)
• 6 cloves garlic minced
• 2 teaspoons salt
• 1 or 2 teaspoons chipotle powder choose your heat level, or omit. We use 2
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1 teaspoon smoked paprika
• 1 teaspoon coriander
• 1 teaspoon ground black pepper
• 2 tablespoons lime juice
• 1 quart 4 cups vegetable stock
• 3-14.5 ounce cans black beans drained and rinse
• for garnish: cilantro sprigs cotija cheese (optional: leave out for vegan) and avocado

Instructions

• Heat a large dutch oven over medium heat. Once hot add oil, onion, carrots and celery and cook until soft, about 5-7 minutes.
• Add jalepeño (if adding), garlic and all seasoning and spices and cook for 1 minute to toast them (be careful not to breathe in any spicy steam).
• Add in lime juice, vegetable stock and black beans. Raise the heat to high to bring to a boil. Lower heat to medium and continue to cook for 10-15 minutes, until the vegetable stock reduced and the soup has thickened slightly.
• If you want to puree the soup (we do), reserve 1-2 cups on the side. Using  an immersion blender, puree the soup. Stir in the reserved soup.
• Garnish with cilantro, avocado and cotija cheese, if using.

Notes

• When reheating leftovers, add a drop of broth to make it less thick.
• Want a black bean dip? Don't add broth when reheating and it will go from black bean soup, to a nice and think black bean dip.

Nutrition

Serving: 6gCalories: 368kcalCarbohydrates: 67.8gProtein: 21.9gFat: 3.3gSaturated Fat: 1.8gSodium: 1200mgFiber: 16.4gSugar: 5.4g

Author: Lexi

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