Vegan Black Bean Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I think we can agree that nothing beats the comfort of soup, and my vegan black bean soup is where comfort, flavor, and nourishment meet! This is a one-pot easy meal that uses items already in most kitchens and has a total cooking time of just 30 minutes. What is not to love about that?
This vegan black bean soup is naturally gluten-free, dairy-free, and chock full of plant-based protein. The flavors are phenomenal, but if you want a soup with a more definitive Mexican flair, then you should try my equally delicious Mexican bean soup. Whether I am cooking for a busy weeknight or meal planning for a busy week ahead, when I know my family will need energy, this recipe is a frequent favorite in my house.
This bean soup came into rotation, but also took the place of my hearty Tuscan bean stew, which you should definitely try if you LOVE Italian food. The Tuscan bean stew was my favorite thing to cook on super cold nights. And as we headed into the warmer months and came back from a Mexican holiday fresh with inspiration, I created this dish. It is filling without being heavy, with fresh flavors that can be enjoyed throughout the year.
👩🏽🍳 Why I Love This Recipe
As a mom of two growing kids, a health coach who understands the complex importance of nutrition, and a food lover, I love this black bean soup recipe. It is simple, flavorful, and allows me to give my family essential nutrients without any objections from picky eaters.
Layering the aromatics at the beginning is key to building my powerful flavor base, while simmering allows the beans to fully absorb the seasoning. I always blend a portion of the soup to create a naturally thick creamy texture without the use of dairy. And that squeeze of lime at the end is what lifts this entire dish to a zesty level. Black beans are also one of my favorite plant-based sources of protein, fiber, iron, magnesium, potassium, and folate. It is great for heart, digestive, and bone health.
My kids have been eating and loving this vegan black bean soup for as long as I can remember. But there was a time when my youngest went on a bean strike for at least a week. We were enjoying this soup one night, when my eldest started talking about Jack and the Beanstalk.
What started as an innocent dinner conversation turned into full blown panic for my youngest, convinced that they would sprout a beanstalk in their tummy overnight. Ha! After some reassurance and a quick lesson on how beans actually grow, I was able to serve beans without any meltdowns. So I hope you give this recipe a try.
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🥘 Ingredients
This soup is wholesome, budget-friendly, and does not require any unusual ingredients. Just another reason why I love it.
Coconut oil: This is what I use to saute my vegetables.
Vegetables: I use a mix of diced red onion and diced red or yellow bell peppers for natural sweetness and color.
Black beans: I use these beans as the heart protein foundation and for the thick texture. For convenience, I use canned black beans in this recipe.
Onion and garlic: I saute these aromatics for my savory base.
Vegetable broth: This allows me to deepen my flavor and adjust the consistency to my liking.
Seasonings: I add ground cumin, chipotle chili powder, and fresh oregano for a subtle warmth that does not overpower the soup.
Salt and pepper: I use these simple seasonings to adjust the flavor as I go.
Lime juice: A fresh lime is key, as it gives my soup a lively contrast.
🔪 How To Make
This vegan black bean soup comes together in a few quick and easy steps. This is how I do it:
Saute veggies: I start by heating oil in a large pot over a medium heat, then I add my diced onion and bell pepper. I saute for 3 minutes until softened.
Add spices: Next, I stir in my garlic, oregano, chili powder, and salt. I allow the seasonings to cook for 30 seconds until fragrant.
Add broth and beans: Then, I pour over my vegetable broth and add my drained, rinsed black beans. I bring this to a boil over a medium-high heat. After that, I reduce the heat and simmer for 10-20 minutes.
Mash beans: I use a masher or an immersion blender, depending on how chunky I want my soup to be. This is done directly in the pot, and only a portion of the beans. If I want a chunky texture, I forgo the blending altogether.
Serve: Finally, I stir in a squeeze of fresh lime juice, adjust seasoning if needed, and serve with my favorite toppings or a thick slice of my gluten-free bread.
💭 Expert Tips
My #1 Secret Tip for this vegan black bean soup recipe is to blend only 1/3 of the soup. I puree this amount of the soup to create a naturally velvety base without adding cream. By only blending a small portion, I get the creaminess and the hearty chunks of beans and vegetables.
Other Tips To Keep In Mind:
- Use canned beans: For ease and convenience, this reduces my cooking time immensely. I just drain, rinse, and go!
- Toast the spices: I let my cumin, chipotle chili powder, and garlic toast in the onion and pepper mix before adding any liquid. This step awakens the spices and gives my soup a complex flavor.
- Adjust thickness: When I am in the mood for a slightly thinner soup, I blend a larger portion of my beans and add more vegetable stock.
- Add a bay leaf: I like to throw in one bay leaf during the simmering step, and remove it before blending. This rounds out the flavors.
📖 Variations
This recipe is incredibly versatile. These are some of the ways I have tweaked it to align with mine and my family’s preferences.
Creamy black bean soup: For a completely creamy and silky smooth version, I blend the entire pot and add a dash of coconut milk or cream. This was how I first served it to my kids when they were more fussy about textures.
Extra spicy version: For an extra kick of heat, I add a tablespoon of diced serrano pepper, or a splash of hot sauce. My husband likes this version when he is trying to give his metabolism a jump start.
Superfood boost: If I want a more nutrient-rich version of this soup, I add in 1 cup of chopped kale and saute it with my veggies. I like serving this during cold or flu season for the added vitamins. This is quite similar to my kale and black bean soup recipe.
🍽 Serving Suggestions
This vegan black bean soup has similar ingredients and flavors found in Mexican cuisine. Whenever I want to play up those flavors, I make sure to pair them with my air fryer tortilla chips, instead of croutons or bread. My kids love a good helping of my Chipotle corn salsa on top of their soups for the slight sweetness.
The last time I made this soup, I had some extra time on my hands and decided to present this soup as I had never done before. I have always loved the idea of soups served in bread bowls, so I decided to make a bowl-like structure with my raw almond flour tortillas and bake them. I placed these tortilla domes in large bowls, filled them with my vegan black bean soup, and topped them with my vegan queso fresco and a bright green spoonful of my healthy guacamole. If you want a real dinner experience, I recommend trying this!
🧊 Storing And ♨️ Reheating
Refrigeration: I store my soup in an airtight container in the refrigerator, and it keeps for up to 5 days.
Freezing: I use a freezer-safe container, and this soup keeps for up to 3 months. Thaw it overnight in the fridge before reheating.
Reheating: I warm my cup on the stovetop over medium heat, stirring occasionally. If the soup has become too thick, I thin it down with a splash of vegetable broth.
❓Recipe FAQs
How would I adapt this recipe if I use dried black beans?
When I use dried black beans, I make sure to plan and get my beans prepped the night before. I start by sorting through the beans, getting rid of any debris, rinsing them, and soaking them in water overnight. Then I drain and rinse the beans before placing them in a large pot with enough water to cover them. I bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, until tender.
What can I use to thicken up my soup if I add too much broth?
If you have added too much broth and already pureed a portion of your soup, I recommend simmering uncovered for a few extra minutes until the soup has reduced. If it is still too thin, blend or mash another small portion of your soup and stir to combine.
Can I use a different kind of bean for this recipe?
Yes. I have used the foundations of this recipe with a variety of canned beans and pulses. Lentils, chickpeas, and white beans can be substituted. If using chickpeas, I make sure to remove the husks before adding them to the pot.
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🎥 Watch How to Make It
Vegan Black Bean Soup
I think we can agree that nothing beats the comfort of soup, and my vegan black bean soup is where comfort, flavor, and nourishment meet! This is a one-pot easy meal that uses items already in most kitchens and has a total cooking time of just 30 minutes. What is not to love about that?
Servings: 4
Calories: 250kcal
Ingredients
- 1 tsp coconut oil
- 1 medium red onion diced
- 2 yellow or red bell peppers diced
- 2 tsp fresh oregano chopped
- 5 cloves garlic
- 1 tsp ground cumin
- ½ tsp chipotle chile powder (use less if you don't want a spicy soup!)
- ¼ tsp salt
- 2 cups low sodium vegetable broth
- 30 oz unsalted black beans drained and rinsed 2 cans
- 1 tbsp fresh lime juice
Instructions
- Heat a large saucepan over medium heat. Add oil to the pan; swirl to coat. Add onion and bell pepper. Cook 3 minutes, stirring occasionally.
- Stir in oregano, garlic, cumin, chili powder, and salt. Cook for 30 seconds.
- Stir in stock and beans. Bring to a boil; reduce heat, and simmer 10-20 minutes on low heat.
- Mash the beans in the pot with a potato masher until the soup has a nice, chunky consistency. Add lime juice to finish off the soup.
Notes
- My #1 Secret Tip for this vegan black bean soup recipe is to blend only ⅓ of the soup. I puree this amount of the soup to create a naturally velvety base without adding cream. By only blending a small portion, I get the creaminess and the hearty chunks of beans and vegetables.
- Use canned beans: For ease and convenience, this reduces my cooking time immensely. I just drain, rinse, and go!
- Toast the spices: I let my cumin, chipotle chili powder, and garlic toast in the onion and pepper mix before adding any liquid. This step awakens the spices and gives my soup a complex flavor.
- Adjust thickness: When I am in the mood for a slightly thinner soup, I blend a larger portion of my beans and add more vegetable stock.
- Add a bay leaf: I like to throw in one bay leaf during the simmering step, and remove it before blending. This rounds out the flavors.
Nutrition
Calories: 250kcal | Carbohydrates: 43.1g | Protein: 14.3g | Fat: 3.3g | Saturated Fat: 2.2g | Sodium: 2187mg | Fiber: 14.4g | Sugar: 1g
So good! I’ve made this several times already. Perfectly seasoned and very easy to make. My daughter loves eating it with tortilla chips.
Aw thank you so much! My kids love eating this soup with tortilla chips too!
This soup is so delicious. I’m not vegan, but it’s already one of my favorite soups. I’ll be making it a lot more often this year.
Awesome! Great to hear that Beth!
I love everything about this soup! Easy, delicious, and healthy! Thanks!
Thanks so much Toni!
Looks so yummy. Can’t wait to try it. Thanks!
Thanks Ann! You will love it!
This was perfect for an easy weeknight dinner! The entire family loved it, I’ll be making this recipe on repeat this winter!
Awesome! Thank you so much Emily!
Love how flavorful yet healthy this black bean soup is! Thank you for sharing this marvelous recipe.
Thanks so much Pina! So glad you liked it!
This looks so hearty and delicious! Perfect warming dish for cold weather!
Yes!! We make this all the time in the winter – it’s so easy and tasty too!
I love black beans, they are great in soup.
I know right?? They’re such an easy, versatile ingredient and can turn any soup into a main meal!
This recipe was so easy to follow! We couldn’t get enough of it. Thank you for sharing!
Hooray! So happy to hear that Amelia!
There is nothing better than a hearty bowl of soup and chili is my favorite. I love how healthy your recipe is with all the veggies and no meat. Perfect for these cold days.
I agree!! Chili is one of my favorites too, and this soup is a nice twist that’s very reminiscent of chili!
Just made this tonight. Delicious and simple!! I love recipes that I can pre prep when i have a few min, and then throw everything together in the evening. Now we’ll see if my picky toddler will try it tomorrow 🙂 Thank you!!!
Awesome!! So happy to hear that Nina — definitely let me know how your toddler likes it! Good luck! 🙂
Hi Anjali –
What kind I use instead of chipotle chilli powder?
Hi Vanisha! If you don’t have chipotle chili powder, you can try using 1/2 tsp regular chili powder + 1/8 tsp cayenne pepper. Then I’d taste the soup, and add more cayenne only if you want more “heat”. Hope that helps!
this would really hit the spot tonight as it very cold and snowy outside. do you know how many cups are in the 2 cans of black beans? I want to make this but i tend to use the dried beans rather than the canned. Also what is the serving size? thanks.
Hi Jacquie! The 2 cans of black beans are about 3.5 cups of cooked beans. The serving size is about 1.25 or 1.5 cups of soup (basically 1/4 of the recipe). Hope that helps, let me know how this turns out for you!
Great recipe! Can’t wait try it in the new year. Love that it is baby friendly. Do u add salt for Layla?
Thanks so much! I do give it to Layla with salt in it — since she’s almost 1 I think she can handle a little bit of salt. This recipe is pretty low in sodium anyway so I don’t worry about the salt too much! But if she was closer to 6-8 months I’d probably give her the no salt version. Hope that helps!