Vegan Black Bean Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This healthy vegan black bean soup is the perfect one-pot meal for an easy weeknight dinner. Made with everyday ingredients you likely have on hand, this is a convenient recipe the entire family will love. It is gluten-free, grain-free, and ready in just 30 minutes!
Spicy vegan black bean soup might be one of my favorite vegetarian Mexican recipes of all time. It’s full of flavor, with the most perfect chunky texture! And to top it off, my husband and kids enjoy it too! I love knowing that they are all getting tons of nutrients, fiber, and protein in every bite. The recipe as is will provide 4 cups of the soup, but you can double it if you have a larger family or want some leftovers for the next day.
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This soup is cozy and nourishing for the winter months, while also having a fresh taste you’ll crave all throughout the year. The best part? You don’t have to stress over a daunting recipe that takes hours to make. This vegetarian black bean soup is fast to make and easy to clean up!
And if you like this recipe, be sure to also check out my vegan spaghetti squash soup which is another hearty vegan soup with great flavor!
👩🏽🍳 Why You’ll Love Vegan Black Bean Soup
- Simple Recipe: With 10 minutes of prep, a few simple ingredients, one pot, and easy-to-follow steps, this plant based black bean soup is about to become a regular on your weekly meal plan.
- Protein-Rich: One serving of this soup has 14.3 grams of protein thanks to the protein rich black beans.
- Low in Calories & Fat: Meatless black bean soup has 250 calories and 3.3 grams of fat per serving, making it a healthy meal and great addition to any dinner table.
- Full Of Flavor: This delicious vegan black bean soup has all the authentic Mexican flavors, made with fresh produce, whole beans, and the best blend of spices. This soup is a great way to satisfy your craving for Mexican cuisine and will quickly become one of your favorite recipes.
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🥘 Ingredients
Use simple ingredients found at any of your local grocery stores to make this flavorful, chunky black bean soup! See the recipe card at the bottom of the post for nutritional information.
- Coconut Oil: This is a great oil to saute the vegetables and spices in, adding its own subtle flavor!
- Onion & Bell Peppers: Diced red onions and bell peppers (yellow or red bell pepper) add the perfect bite to this veggie black bean soup.
- Oregano & Garlic: Fresh oregano and garlic cloves enhance this soup and take it to the next level compared to dried oregano and garlic powder.
- Seasonings: Season the canned black bean soup with cumin, chipotle chile powder, and salt. You can use less chipotle powder if you don’t want a spicy soup!
- Veggie Broth: I like to use a low-sodium vegetable broth or vegetable stock so that I can control the salt levels.
- Black Beans: Use canned unsalted black beans, drained and rinsed, for the best results!
- Fresh Lime Juice: Lime juice is a great addition to this black bean vegetarian soup, adding the perfect touch of fresh flavor!
- Toppings: Top the soup with fresh cilantro, diced avocado or avocado slices, a dollop of sour cream, and tortilla strips.
🍲 Ingredient Substitutions
- Oil: Any high heat oil will work, if you prefer avocado oil or olive oil.
- Veggies: Try this vegetarian black bean soup recipe with other vegetables like corn, sweet potatoes, zucchini, green chiles, leafy greens, or fire-roasted tomatoes.
- Seasonings: Play around with the spice and flavor profile, using a little bit of cayenne pepper, red chili flakes, or dried mexican oregano. Another great option would be canned chipotle chiles in adobo sauce.
- Broth: Depending on dietary needs, any broth will work in this soup. Use chicken broth if preferred.
- Beans: While this is a black bean soup, you can keep all the amazing flavors and swap the beans for pinto beans, red beans, or even refried beans.
🔪 How To Make Vegan Black Bean Soup
Homemade black bean soup is so easy with only 10 minutes of prep time! It only requires a few steps, which you can easily follow along with down below. Here is how to make this vegan black bean soup:
Saute Veggies: Heat a large saucepan (or large dutch oven) over medium heat. Add oil to the pan and swirl to coat. Add onion and bell pepper. Cook for 3 minutes, stirring occasionally.
Add Spices: Stir in oregano, garlic, cumin, chili powder, and salt. Cook for 30 seconds.
Add Broth & Beans: Stir in the vegetable broth and 2 cans of black beans. Bring to a boil over medium-high heat, then reduce heat. Simmer for 10-20 minutes on low heat.
Mash Beans: Mash the beans in the pot with a potato masher or use an immersion blender until the soup has a chunky consistency. You don’t want it to be fully mashed! Stir in the lime juice to finish off the soup.
Serve: Serve the finished soup warm! The last step is to add your favorite toppings like avocado, cilantro, plain vegan yogurt, blue corn tortilla chips, and a side of lime wedges!
💭 Expert Tips
- Use Canned Beans: There is no soaking or extra time required with canned black beans. Just drain and rinse them! Look for canned beans in BPA free packing.
- Enhanced Flavor: You can briefly sauté the cumin, garlic and red pepper flakes for more depth of flavor. Then, add the remaining ingredients and gently simmer until the beans are tender and the flavors have melded. Add in bay leaves while it simmers, if desired.
- Perfect Texture: The best way to achieve the perfect soup texture is to purée a portion of the soup in the blender until it’s super creamy. Then stir the pureed soup back into the pot. You will have a black bean soup with tender beans and a lightly creamy consistency, without the need for cream.
- Cooking Methods: This easy black bean soup is a great recipe to make in a slow cooker, instant pot, or any electric pressure cooker.
- Tools: You can use a regular blender for this hearty black bean soup if you do not have a potato masher or immersion blender.
📖 Variations
- Thinner Soup: Add additional vegetable broth if you prefer a thinner soup! You can also skip the blending process, leaving the beans and veggies completely whole instead of chunky.
- Creamier Soup: If you want a creamier texture, make a fully blended black bean soup. Blend the contents entirely with an immersion blender or food processor into a smooth consistency.
- Make It Spicier: While this is already a spicy black bean soup, you can turn up that moderate heat even more with some fresh chipotle peppers, serrano peppers, or even a dab of hot sauce or red pepper flakes.
- Kid-Friendly Version: If your little ones don’t like some spice, dial back the chipotle chili and cumin for a milder taste that the whole family will love!
- Extra Protein: Black beans are a great source of protein but not a complete protein on their own. Add in extra protein by mixing in some quinoa, brown rice, or lentils.
🍽 Serving Suggestions
This homemade black bean soup is a hearty dish all on its own, but it also pairs well when served alongside cooked grains such as brown rice or quinoa. Some of my other favorite ways to serve this soup include:
With Toppings: Add on diced avocado, healthy guacamole, crumbled air fryer tortilla chips, chopped cilantro, diced onion, diced tomatoes, green onions, queso fresco, or a dollop of Chipotle corn salsa. You can also use non-dairy plain yogurt as a vegan sour cream or some shredded cheddar cheese!
With Sides: Pair this tasty black bean soup with a healthy side dish! Any soup is delicious with a side of toast, and my favorite is this gluten free bread recipe for my toast! Get some extra nutrients with a leafy green salad like this kale salad or beetroot and feta salad.
🙌 Dietary Adaptations
This vegan black bean soup recipe is very diet friendly, regardless of your lifestyle and preference! It is vegan, gluten-free, soy-free, nut-free, and grain free. If you need this recipe to be oil free, simply saute the veggies with some of the vegetable broth instead of coconut oil!
🫙 Storage Directions
Good news! This Mexican black bean soup can be stored in the freezer for an easy make-ahead meal prep option. Here is how to store and keep this soup:
- Refrigerating: Once cooled to room temperature, transfer the black bean and vegetable soup to an airtight container and store in the fridge for up to 5 days.
- Freezing: Store in a freezer safe container for up to 2-3 months. When ready to serve, thaw the soup for a few hours or overnight in the fridge before reheating.
- Reheating: To reheat the leftover soup, place in a sauce pan and heat over the stovetop on medium heat. Stir occasionally, and then transfer to your soup bowl, add toppings, and enjoy!
❓Recipe FAQs
IS BLACK BEAN SOUP GOOD FOR YOU?
This Mexican black bean soup recipe is a healthy option loaded with fiber, protein, and other nutrients! The black beans and vegetables in this soup provide vitamins and minerals such as iron, phosphorus, calcium, magnesium, manganese, copper, and zinc. These help build strong and healthy bones! Additionally, with 14.4 grams of fiber per serving you’re getting nearly half of your recommended daily fiber in just one bowl of this delicious, healthy soup.
HOW CAN I THICKEN MY BLACK BEAN SOUP?
If you find that your soup is a thinner consistency than preferred, try adding some arrowroot or cornstarch to thicken. Alternatively, you can add in blended beans or veggies, taking some of the soup and blending with an immersion blender. This will naturally thicken the base for this spicy black bean soup recipe!
CAN YOU OVERCOOK BEAN SOUP?
Technically, yes you can overcook bean soup. However, it really depends on your preference. Most people won’t notice or mind if bean soup is overcooked as it simply results in softer (possibly mushy) beans. You can simmer the soup for quite a while without any issues, but overcooking will result in less nutrients in the beans.
SHOULD I USE DRIED BLACK BEANS OR CANNED BLACK BEANS, AND WHAT ARE THE DIFFERENCES IN PREPARATION?
I recommend using canned beans for an easier soup that takes less time to prepare! However, if you prefer to use dried black beans you can! Instead of simply adding the beans to the soup as you would with canned beans, you will need to soak the dry beans overnight.
To use dry black beans, follow along with these steps:
Step 1: Soak dried black beans in a large bowl covered with 4 inches of water overnight or for a minimum of 6 hours. Be sure the beans are completely covered with water. You can’t add too much water but you can add too little, which could result in undercooked beans.
Step 2: Drain and rinse the black beans. Transfer to a large pot, and cover with a few cups of water. Bring to a boil.
Step 3: Reduce heat. Cover and simmer for one hour. The beans need to be covered in water the entire time they are simmering. Since the beans will continue to absorb the liquid, you may need to add a little water during this process if necessary.
Step 4: Once beans are completely tender, drain and store in the refrigerator in an airtight container for up to 5 days. When you are ready to make the soup, add them as directed for this easy vegan black bean soup!
🥣 More Healthy Soup Recipes!
- Vegan Minestrone Soup
- Mexican Bean Soup
- Greek Lentil Soup
- Vegetarian Chicken Noodle Soup
- Kale And Black Bean Soup
- Vegan Mushroom And Wild Rice Soup
- Carrot Potato Soup
- Vegan Asparagus Soup
- Italian Chickpea Soup
- 4 Ingredient Potato Soup
- Butternut Squash Bisque
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📋 Recipe Card
🎥 Watch How to Make It
Vegan Black Bean Soup
This healthy vegan black bean soup is the perfect one-pot meal for an easy weeknight dinner. Made with everyday ingredients you likely have on hand, this is a convenient recipe the entire family will love. It is gluten-free, grain-free, and ready in just 30 minutes!
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
- Used canned black beans for ease – no soaking required, just drain and rinse them. Look for canned beans in BPA free packing.
- You can briefly sauté the cumin, garlic and red pepper flakes to enhance their flavor. Then, add the remaining ingredients and gently simmer until the beans are tender and the flavors have melded.
- To achieve the perfect soup texture, purée a portion of the soup in the blender until it’s super creamy. Then stir it back into the pot. You will have a black bean soup with tender beans and a lightly creamy consistency, without the need for cream.
- Dial back the chipotle chili and cumin for a milder taste, and to make it kid friendly.
- Use a low sodium vegetable broth.
- Use fresh lime juice – it makes all the difference!
- You can top with diced avocado, cilantro, salsa, and chopped onion.
- Serve with brown rice, toasted whole wheat pita, sprouted wheat tortillas, corn tortillas, or tortilla chips.
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!