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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.
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.
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
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.
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.
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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📋 Recipe Card
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
- 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.
Calories: 250kcal | Carbohydrates: 43.1g | Protein: 14.3g | Fat: 3.3g | Saturated Fat: 2.2g | Sodium: 2187mg | Fiber: 14.4g | Sugar: 1g