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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/vegan-black-bean-soup-recipe/