Vegan Black Bean Soup (2024)

About the Recipe

This easy black bean soup has been a reader-favorite since 2018. It has the most delicious creamy texture, is made with simple pantry ingredients and always a hit with the whole family.

This recipe calls for a few vegetables, hearty black beans, tomato sauce and spices and despite its simple ingredients, has a wonderful depth of flavor.

Whether you’re making this hearty soup for a quick weeknight meal or making it in advance, you can’t go wrong with this popular recipe.

For more simple vegetable soup recipes, this Chickpea Vegetable Chowder, Easy Vegan Red Lentil Tomato Soup and Kale and Cauliflower Soup are also easy and delicious. For more black bean recipes, these Chipotle Butternut Squash Chili with Black Beans and Sweet Potato Black Bean Tacos with Chipotle Sauce are a must!

Recipe Highlights

• Quick and easy 30 minute recipe.
• Budget-friendly and a great family meal.
• Low in fat, high in protein and fiber.
• Vegan and gluten-free.
• Hearty, filling and delicious!
• 5-star rated.
• Great recipe for meal prep.

Variations & Additions

• Sweet Potato: Add up to 2 cups peeled and cubed sweet potatoes. You may need to increase the amount of liquid used.
• Corn: Stir in up to 1 cup corn kernels after blending the soup.
• Cabbage: Stir in up to 1 cup finely shredded green cabbage after blending the soup and cook over low heat for a few more minutes to soften.
• Smoky Black Bean Soup: Add 1-2 minced chipotle peppers in adobo and up to 2 tsp of adobo sauce when you add the spices.
• Pinto Bean Soup: Swap the black beans for pinto beans.
• Topping Ideas: Crushed tortilla chips, hot sauce, diced avocado, sour cream, grated cheese, cotija cheese, chopped cilantro, chives or green onions, corn, salsa, salsa verde or pico de gallo.
• Greens: If you’d like to add spinach or kale, stir in a few handfuls at the end until wilted.
• Grains: Add up to 1 cup cook grains such as brown rice, farro or quinoa at the end.

Step 1. Add the onion, carrot, celery, garlic, jalapeno and bell pepper to a large pot with a splash of the vegetable broth and cook for 6-7 minutes until fragrant and softened. You can use olive oil to cook if you prefer.

Step 2. Stir in the cumin, oregano and chili powder and cook for a few more minutes.

Step 3. Add the broth, tomato sauce and black beans and bring to a simmer.

Simmer lightly until the carrots are tender, about 15 minutes.

Step 4. Scoop a portion of the soup into a blender and puree until smooth. Pour the pureed soup back into the pot and stir to combine. For a creamier soup, you can blend all of it.

Recipe FAQs

Expert Tips

• Omit the jalapeno if you’re sensitive to spice.
• For spicer soup, add up to 1/2 tsp cayenne pepper or red chili flakes or additional jalapeno.
• Vegetable amounts don’t have to be exact so don’t worry if you’re a little short or over here and there! You can use a bit more carrot and less celery, for example.

Slow Cooker

1. Add everything except the cilantro and lime to a slow cooker and cook on low for 5-6 hours or high for 2-3 hours.
2. Scoop out about half of the soup and blend until smooth. Pour back into the pot and stir to combine.
3. Stir in the cilantro and lime and serve.

Instant Pot

1. Add 2-3 tbsp of broth to the Instant Pot or other pressure cooker. Add the celery, onion, jalapeno, carrot and bell pepper and use the Saute function to cook for 3-4 minutes, stirring often.
2. Add the spices and cook for another 1-2 minutes, stirring often.
3. Add everything except for the cilantro and lime. Seal the lid with the valve set to Seal.
4. Cook on high pressure for 5 minutes. Quick release the pressure and carefully open the lid.
5. Blend half of the soup then combine with the unblended portion.
6. Stir in the cilantro and lime and serve.