Easy Black Bean Soup (VEGAN!)

This Easy Black Bean Soup recipe is a delicious and quick weeknight dinner or lunch meal prep. It’s vegan, takes about 30 minutes and so hearty! Garnish with your favorite toppings and you have a warm, quick satisfying meal! I am literally in love with this soup. Mike also loved it cold as a black bean dip!

black bean soup recipe

Quick Black Bean Soup

Come the cooler weather and all I’m craving for dinner is a warming soup! You all know 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 Quick Black Bean Soup does the trick! Mike loves it too! While beans and legumes aren’t an every day food for us, when my gut health is in check I find I can tolerate them from time to time. Definitely do what is best for your health! We also love how economical this soup is to make, with staple ingredients. This serves about 6 portions, so if you have some leftover it’d be a great meal to bring for lunch later in the week.

We wanted to make this a really quick weeknight dinner soup, we opted for use of canned black beans. Just make sure to drain and rinse them really well! This one is also a bit on the grown-up side with the spice, so feel free to omit the jalapeño and lower the chipotle powder, if necessary, for those who don’t love the heat. If you’r looking for another great vegan soup, our lentil soup is a winner, too!

how do i make black bean soup?

How do you make black bean soup out of canned black beans?

We loved how quick this soup is thanks to canned black beans. To make simply:

  1. Saute your aromatics.
  2. Add your spices, seasoning and stock and beans and cook for 10 minutes.
  3. We puree some at the end, but this is optional!

Do I need to use the jalapeños?

NO! You can totally omit.

Tools we used for this recipe:

canned black bean soup

If you like this soup recipe, check out these others healthy soups we love:

How can it become a black bean dip as leftovers?

Simple, just don’t add broth when reheating and it will go from black bean soup, to a nice and think black bean dip.

Watch the recipe:

Print

Easy Black Bean Soup (VEGAN!)

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 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
  • 314.5 ounce cans black beans, drained and rinse
  • for garnish: cilantro sprigs, cotija cheese (optional: leave out for vegan) and avocado

Instructions

  1. Heat a large dutch oven over medium heat. Once hot add oil, onion, carrots and celery and cook until soft, about 5-7 minutes.
  2. 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).
  3. 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.
  4. 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.
  5. 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 Size: 6
  • Calories: 368
  • Sugar: 5.4g
  • Sodium: 1200mg
  • Fat: 3.3g
  • Saturated Fat: 1.8g
  • Carbohydrates: 67.8g
  • Fiber: 16.4g
  • Protein: 21.9g
  • Cholesterol: 0mg

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6 comments
September 28, 2018

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6 Responses

  1. Pretty dang delicious! Upped the carrots and celery and added goat cheese instead of cotija. Amazing!

    5.0 rating

  2. This was great! I toned down the spices a bit and it was still very flavorful! I also added some sour cream. I would definitely make it again!!

    5.0 rating

  3. I didn’t think I liked black bean soup. But I had remembered this recipe and made it for my husband. I liked it too! I used the upper range of spices and we thought it was perfect.

    5.0 rating

  4. Excellent soup — didn’t have jalapenos at the store so used poblano’s; also didn’t have chipotle powder — but was still a very good soup! Will make again.

    5.0 rating

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