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    Home » Recipes » Soup

    Published: Jan 24, 2023 · Updated: Aug 1, 2024 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Vegan Black Bean Soup

    Jump to Recipe 0 Comments Share Pin Save Saved!
    Pictures of vegan black bean soup served in a bowl and topped with tortilla chips, sliced avocado and vegan yogurt.

    Looking for a delicious, nourishing meal that the whole family will love? Look no further than vegan black bean soup! It's nourishing, tasty and full of plant-based protein and veggies.

    A portion of vegan black bean soup garnished with yogurt, slice of acocado and chopped corainder leaves.
    Table of Contents
    • Ingredient tips
    • Step by step pictures
    • Substitutions and variations
    • Serving
    • Storage
    • More easy dinner recipes
    • 📖 Recipe

    We love experimenting with new and delicious vegan soup recipes. And this easy vegan black bean soup has become one of our favourites!

    This hearty and flavourful dish is easy to make and fun to customise with yummy toppings of your choice.

    Black beans, aka turtle beans, are our favourite kind of beans. Like other beans, they are high in protein, but we also love how they taste. They are rich in antioxidants and get their dark colour from healthy anthocyanins.

    When you're in the mood for a cozy dinner option, this vegan black bean soup is sure to hit the spot!

    Ingredient tips

    Here's what you'll need to make this easy black bean soup:

    Ingredients: celery, carrot, onion, red pepper, garlic, olive oil, cayenne pepper, cumin, coriander, oregano, black beans, vegetable broth and lime juice.


    You can use either canned black beans, or beans that you have precooked yourself at home.

    We use black beans that are canned with no added salt. But as many are canned with salt, we recommend that you taste the soup and add salt to taste for the best results.

    You will need approximately 240g or 1 ½ cups of dried black beans to make the equivalent of three drained 400g / 15 oz cans of cooked beans.

    For the veggies, we like to use a mix of onion, carrot, celery, and red bell pepper for flavor and texture variety. Feel free to tweak the veggies to suit what you have.

    In terms of spices, we use ground cumin, dried oregano, ground coriander and cayenne pepper. It's subtly spicy, but if you like more heat then you may wish to increase the cayenne or use your favourite chili powder for more heat.

    The touch of acidity from the lime juice adds an important seasoning element that brings out the flavours of this soup - don't skip it!

    Step by step pictures

    Here's a visual guide on how to make this easy black bean soup recipe. For the full, adjustable and printable recipe, see the recipe card at the end of the post.

    Chopped onion, celery, carrot and rep pepper in a large pan.

    Step 1 - In a large pot, heat up the oil and saute onion, carrot, celery, and pepper.

    Adding spices and garlic to a pan with chopped veggies.

    Step 2 - Add garlic, cumin, oregano, coriander, and cayenne and briefly fry.

    Adding cooked black beans and vegetable broth to veggies and spices in a pan.

    Step 3 - Add vegetable broth / stock and black beans and simmer for 15 minutes or until carrots are tender.

    Squeezing lime juice into the black bean soup.

    Step 4 - Add lime juice and salt and pepper to taste.

    An immersion blended partially purees the soup.

    Step 5 - Use an immersion blender to partially blend the soup until you have a thicker, but still chunky, texture. Alternatively, you can remove a portion of the soup and blend it in a regular blender until smooth and then add it back to the soup.

    Top Tip

    Add a splash more vegetable stock to the partially pureed soup if it gets too thick!

    Substitutions and variations

    Gluten-free: The basic soup recipe is naturally gluten-free, just check that there's no gluten in your brand of vegetable broth or in any of your topping choices to keep it free from gluten.

    You can change up the veggies to suit you:

    • No carrot? Then add a green pepper instead.
    • Fancy some more variety? Add some cooked corn or frozen corn towards the end of cooking the soup.
    • Want a nutritional boost? Stir in some leafy greens, such as spinach, and cook until wilted down.
    Two bowls of chunky black bean soup.

    Serving

    This soup goes amazingly with a variety of toppings. You can serve them in little bowls so everyone can have fun customising their own bowl. Here's some of our favourite additions:

    • Tortilla chips
    • Sliced avocado
    • Lime wedges
    • Fresh cilantro / coriander leaves
    • Sliced green onions, scallions or spring onions
    • Raw red onion
    • Vegan sour cream or yogurt.
    • Vegan cornbread
    • Vegan garlic bread
    • Cilantro lime rice
    • Pico de gallo
    Two bowls of black bean soup next to toppings - avocado, cilantro, yogurt and tortilla chips.

    Storage

    Keep leftover soup in the fridge for up to 3 days in an airtight container.

    To reheat, place in a pan on the stove and stir often until thoroughly heated through. Add a splash of water or extra veggie broth if it gets too thick or dry.

    You can also reheat individual portions in 30-60 second intervals in the microwave, stirring each time, until thoroughly heated.

    This soup can easily be frozen, so it's great if you want to make a double batch to save on time!

    To freeze, let the soup cool and transfer it to freezer-friendly containers, label and freeze for up to 4 months. Thaw overnight in the fridge and reheat as above.

    A spoon digs into a bowl of thick black bean soup.

    More easy dinner recipes

    We hope you love this delicious vegan black bean soup as much as we do! Try these other tasty and popular meals:

    Lentil and Potato Dal with Spinach

    Vegan Stew

    Vegan Shepherd's Pie

    📖 Recipe

    A portion of vegan black bean soup garnished with yogurt, slice of acocado and chopped corainder leaves.

    Vegan Black Bean Soup

    by Sophie & Paul
    5 from 2 votes
    A nourishing and hearty soup with plenty of black beans, veggies and spices.
    Print Pin Save Saved!
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Makes: 6 bowls
    Course: Main Course, Soup
    Cuisine: American

    Ingredients
     

    • 1 tablespoons extra virgin olive oil
    • 1 onion diced
    • 1 carrot sliced
    • 2 stalks celery sliced
    • 1 red bell pepper diced
    • 4 cloves garlic minced
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon ground coriander
    • 1 pinch cayenne pepper
    • 3 400g / 15 oz cans black beans drained and rinsed, or 720g / 4¼ cup cooked black beans
    • 3 cups (720 ml) vegetable broth
    • 1 - 2 tablespoons (½ - 1 lime) fresh lime juice
    • salt and pepper to taste

    Instructions
     

    • In a large stock pot, heat up the olive oil on medium-high heat.
      Add the diced onion, carrot, celery and bell pepper, and saute for 5 minutes.
      1 tablespoons extra virgin olive oil, 1 onion, 1 carrot, 2 stalks celery, 1 red bell pepper
    • Add the minced garlic, cumin, oregano, coriander and cayenne pepper, and briefly fry for around 30 seconds.
      4 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon ground coriander, 1 pinch cayenne pepper
    • Add vegetable broth / stock and black beans and simmer gently with a lid on for 15 minutes, or until carrots are tender.
      3 cups (720 ml) vegetable broth, 3 400g / 15 oz cans black beans
    • Add lime juice and season with salt and pepper to taste.
      TIP: Check the label of the black beans if they already contain salt, and adjust the seasoning accordingly.
      salt and pepper, 1 - 2 tablespoons (½ - 1 lime) fresh lime juice
    • Use an immersion blender to partially blend the soup until you have a thicker, but still chunky, texture.
      Alternatively, you can remove a portion of the soup and blend it in a regular blender until smooth and then add it back to the soup.
      You can blend it more or less, according to your preference.
    • Garnish with sliced avocado, fresh cilantro/coriander, a spoonful of vegan yogurt or sour cream and a wedge of fresh lime. Serve with tortilla chips or cornbread.

    Notes

    Black beans
    You can use dried black beans and cook them before using in the recipe.
    You will need approximately 240g or 1 ½ cups of dried black beans to make the equivalent of three drained 400g / 15 oz cans of cooked beans.
    TOP TIP: Using a pressure cooker to cook dried beans saves time and energy while preserving more nutrients.
    For more serving ideas, check out the dedicated section in the post above!

    Nutrition

    Serving: 1bowl | Calories: 217kcal | Carbohydrates: 37g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 492mg | Potassium: 605mg | Fiber: 12g | Sugar: 3g | Vitamin A: 2561IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 3mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
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