Vegan Black Bean Soup Recipe

Introduction

This hearty Vegan Black Bean Soup is packed with flavor and nutrition, making it perfect for a comforting meal any time of the year. With a blend of spices, fresh vegetables, and creamy black beans, it’s both satisfying and nourishing.

Ingredients

• 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
• 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
• 1 green bell pepper (de-seeded and diced)
• 1 cup chopped celery (150 g, approx. 3 ribs)
• 1 small jalapeno (de-seeded and minced)
• 3 cloves garlic (minced)
• 2 tsp cumin
• 2 tsp dried oregano
• 2 tsp chili powder
• 3-4 cups vegetable broth
• 1 cup (250 mL) tomato sauce
• 1 19 oz can black beans (drained and rinsed, 330 g, about 2.5 cups)
• 1/2 cup finely chopped fresh cilantro
• Salt and pepper (to taste)
• Squeeze of fresh lime juice

Instructions

1. Step 1: In a large soup pot, add the diced onion, carrot, green bell pepper, celery, jalapeno, and minced garlic along with 2 tablespoons of vegetable broth. Sauté over medium heat for 6-7 minutes until the vegetables are fragrant and softened.
2. Step 2: Stir in the cumin, dried oregano, and chili powder. Cook for an additional 2-3 minutes. If the mixture starts to dry out, add a splash of broth to loosen the bits stuck to the pan.
3. Step 3: Pour in 3 to 4 cups of vegetable broth, tomato sauce, and the rinsed black beans. Bring the soup to a light simmer and cook uncovered until the carrots are tender, about 15 minutes.
4. Step 4: Carefully transfer about half of the soup to a blender and blend until smooth, allowing steam to escape safely. Alternatively, use an immersion blender and pulse 5-6 times directly in the pot to achieve a similar texture. Return the blended portion to the pot and stir to combine.
5. Step 5: Stir in the chopped fresh cilantro and a squeeze of lime juice. Season with salt and pepper to taste. Serve immediately with optional toppings such as avocado, grated dairy-free cheese, vegan sour cream, or crushed tortilla chips.

Tips & Variations

• For extra heat, leave some seeds in the jalapeno or add a pinch of cayenne pepper.
• Use an immersion blender for a chunkier texture and easier cleanup.
• Add corn or diced sweet potato for variation and added sweetness.
• Serve with a side of warm tortillas or crusty bread to soak up the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup spicier?

Yes, you can add extra jalapeno, include some cayenne pepper, or add a dash of hot sauce to increase the heat according to your preference.

Is it necessary to blend part of the soup?

Blending part of the soup creates a creamy texture without adding dairy. However, if you prefer a chunkier soup, you can skip blending or just pulse slightly with an immersion blender.

Vegan Black Bean Soup Recipe

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★★★★★

4.6 from 88 reviews

This hearty and flavorful Vegan Black Bean Soup is a comforting dish packed with vegetables, aromatic spices, and creamy black beans. It’s a nutritious, protein-rich vegan recipe that is easy to prepare on the stovetop and perfect for a healthy lunch or dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
• 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
• 1 green bell pepper (de-seeded and diced)
• 1 cup chopped celery (150 g, approx. 3 ribs)
• 1 small jalapeno (de-seeded and minced)
• 3 cloves garlic (minced)

Spices

• 2 tsp cumin
• 2 tsp dried oregano
• 2 tsp chili powder

Liquids and Others

• 3–4 cups vegetable broth
• 1 cup (250 mL) tomato sauce
• 1 19 oz can black beans (drained and rinsed, 330 g, about 2.5 cups)
• 1/2 cup finely chopped fresh cilantro
• Salt and pepper (to taste)
• Squeeze of fresh lime juice

Instructions

1. Cook vegetables. Add the diced onion, carrot, green bell pepper, celery, minced jalapeno, and garlic to a large soup pot along with 2 tablespoons of vegetable broth. Sauté over medium heat for 6-7 minutes until the vegetables are fragrant and softened.
2. Add spices. Stir in the cumin, dried oregano, and chili powder. Continue cooking the mixture for another 2-3 minutes. If the pan begins to dry out, add a splash more broth to loosen the browned bits sticking to the bottom.
3. Simmer soup. Pour in the vegetable broth, tomato sauce, and rinsed black beans. Bring the soup to a gentle simmer. Let it simmer uncovered for about 15 minutes, or until the carrots are tender.
4. Blend soup. Carefully transfer about half of the soup into a blender and blend until smooth, ensuring steam escapes to avoid pressure build-up. Alternatively, use an immersion blender directly in the pot and pulse 5-6 times to create a thick, textured soup. Return the blended portion back to the pot and stir to combine.
5. Season and serve. Stir in the freshly chopped cilantro and a squeeze of lime juice. Taste and season with salt and pepper as needed. Serve immediately, garnished with toppings like avocado slices, grated dairy-free cheese or sour cream, and crushed tortilla chips for added texture and flavor.

Notes

• De-seeding the jalapeno reduces the heat, but you can include some seeds if you prefer spicier soup.
• Use an immersion blender for easier texture control and less mess.
• Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
• For added protein, consider topping with vegan sour cream or a sprinkle of nutritional yeast.
• Adjust broth quantity based on desired soup thickness.

Keywords: vegan black bean soup, black bean soup, vegan soup, healthy soup, vegetarian soup, plant-based soup, gluten-free soup