Vegan Black Bean Soup
This vegan black bean soup is light on the wallet, great for meal prep, and high in both protein and fiber. Made with just 10 easily accessible ingredients, it’s a quick and easy option for any night of the week!
This vegan black bean soup is unbelievably straightforward to make and filled with wholesome ingredients. It’s a foolproof recipe that’s ready in under 30 minutes, just like my vegan taco soup!
Why I love this recipe
Beans and legumes are a perfect way to get your daily dose of protein in, and this vegan black bean soup is an ultra-comforting and hearty way to do it! With a handful of other ingredients, like tomatoes, peppers, savory aromatics, and Mexican spices, it turns out creamy, rich, and satisfying.
This recipe is ideal for anyone looking for a nutritious dinner. It can easily be scaled for family-sized servings, and everything cooks together in one pot for easy preparation and cleanup.
“Excellent – Husband who is anti-vegan Loved it and the crema – Great flavor and hearty texture.” — JENN
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Ingredient notes
It’s amazing what you can make with just 10 simple ingredients. Find a full breakdown and suitable substitutes below!
Black beans
Black beans offer a creamy yet hearty texture and rich, earthy flavor. They also provide both protein and fiber. Canned or homemade black beans work equally well. Check out my guide on how to cook black beans for tips!
Substitute: Pinto beans, bayo beans, and kidney beans will all work instead of black beans. Use the same amount of each one.
Serrano pepper
I like to add a serrano pepper to add a crisp, bright heat to the soup, giving it complexity without overwhelming the flavor.
Substitute: You can use jalapeno peppers for a milder heat or increase the quantity for a spicier soup.
Red bell pepper
Offers a sweet, mild pepper flavor that complements the heat from the serrano chile.
Substitute: Try green bell peppers for a slightly more bitter flavor or yellow bell peppers for a sweeter taste.
Roma tomatoes
The acidity and sweetness of tomatoes brighten the broth and complement the black beans. I recommend using Roma tomatoes since they have a low water content.
Substitute: Canned diced tomatoes can be used in equal amounts.
Spices
cumin provides warm, earthy notes with a hint of citrus, while Mexican oregano adds an earthy, slightly citrusy flavor. You can find Mexican oregano at Latin American food markets or online.
Substitute: An equivalent amount of ground coriander offers a similar warm, nutty profile as cumin. Marjoram is the best substitute for Mexican oregano.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn how to make vegan black bean soup with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Preparation
Wash and chop the vegetables. Make sure the beans are cooked beforehand, or use canned beans. Soaking the black beans will shorten the cooking time if you’re using dried beans.
Cooking
Step 1
Heat the olive oil in a stockpot over medium. Cook the diced onion for 3-4 minutes until translucent, then add the minced garlic, serrano, and bell pepper to the pot. Cook for another 2-3 minutes, stirring occasionally.
Adding the garlic and peppers after the onions are translucent gives them enough time to soften without burning the garlic.
Step 2
Stir in the chopped tomatoes, cumin, oregano, salt, and pepper. Allow the mixture to cook for 6-8 minutes until the tomatoes break down slightly.
This simmering process helps to concentrate the flavors of the tomatoes and spices, creating a richer, more complex base for the soup.
Step 3
Add the cooked beans and water to the pot. Increase the heat to bring the soup to a gentle boil, then reduce it and let the soup simmer for 10-12 minutes.
Step 4
Use an immersion blender directly in the pot or transfer about one-third of the soup to a blender and purée it until smooth. Return the blended mixture to the pot.
Blending a portion of the soup creates a creamy, full-bodied broth consistency without the need for dairy. I highly recommend it!
Step 5
Continue to simmer the soup for a few more minutes, adjusting the seasonings to taste. Ladle your finished vegan black bean soup into bowls and serve it with your choice of garnishes. Happy eating!
Expert tip
If you have the time, I highly recommend buying dried beans in bulk and cooking them yourself. You’ll achieve the best flavor this way, and you’ll save money in the process.
If not, thoroughly rinse and drain your canned black beans to remove excess sodium and hard-to-digest carbohydrates.
Don’t skip blending a portion of the soup, either! It creates a creamier broth but also integrates the flavors more thoroughly.
Serving suggestions
This hearty vegan black bean soup pairs perfectly with classic garnishes like homemade tortilla chips or strips, avocado slices, vegan queso fresco, vegan cotija cheese, or vegan mozzarella shreds.
For a heartier meal, you can also serve it alongside corn tortillas, a slice of dairy-free bread, or some sourdough bread. To tame the spicy notes, add a dollop of dairy-free sour cream or vegan Mexican crema.
Cooking tips
Use a heavy-bottomed pot: This helps distribute heat evenly and prevents the soup from burning at the bottom.
Simmer gently: Once all the ingredients are in, keep the soup at a gentle simmer. Boiling too vigorously will break down the beans too much.
Adjust the consistency: If you prefer a chunkier soup, blend only a third of it. For a smoother texture, blend more.
Season in stages: Salt your soup at the beginning to layer the flavors, then taste and adjust the seasoning again before serving.
Add acid at the end: A splash of lime juice can help brighten the flavors of your vegan black bean soup. Add it after cooking to preserve its vibrant taste.
Frequently asked questions
If the soup is too watery for your liking, you can remove some of the liquid and blend additional beans before returning them to the pot. This will naturally thicken the soup without altering the flavor.
If your soup is too spicy, add a bit more water or vegetable broth to help dilute the heat. Another option is to serve it with a dollop of vegan sour cream or avocado slices to balance out the spiciness.
If the soup is too thick, add more water or vegetable broth until you reach your preferred consistency. Remember to adjust the seasoning accordingly.
Storing & reheating
You can enjoy this vegan black bean soup while it’s fresh, but leftovers may be even better once it sits overnight! Let the soup cool to room temperature before covering the container for storage.
Fridge
This soup can be stored in the refrigerator in an airtight container. It will last for up to 5 days this way.
Freezer
Freezing is a great option for meal-prepping your vegan black bean soup. Pour the cooled soup into freezer-safe bags or containers, leaving some space for expansion. It can be stored for up to 3 months. Thaw it overnight in the fridge before reheating.
Reheating
To reheat, transfer the soup into a pot and warm it over medium, stirring occasionally until heated through. If the soup has thickened too much in the fridge or freezer, add a little water or vegetable broth to adjust the consistency.
Watch how to make it
More vegan soups
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Recipe
Easy Vegan Black Bean Soup
Equipment
- Chef’s knife
- Cutting board
- Stockpot
- Blender
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 serrano chile, seeded and minced
- ½ red bell pepper, diced
- 4 cloves garlic, minced
- 2 cups Roma tomatoes, diced
- ½ teaspoon cumin
- 1 teaspoon Mexican oregano
- Salt & pepper to taste
- 4 cups cooked black beans
- 2 cups water
Garnishes
- Vegan mozzarella shreds
- Avocado slices
- Chopped cilantro
- Lime wedges
- Tortilla strips
- Vegan Mexican crema
Instructions
- Heat the olive oil in a stockpot over medium. Once hot, add the diced onion and cook for 2-3 minutes until transparent. Add the garlic, serrano chile, and bell pepper, and cook for 2-3 minutes longer.
- Stir in the chopped tomatoes, cumin, oregano, salt, and pepper. Cook for about 6-8 minutes, stirring occasionally.
- Add the cooked beans and water, then bring the soup to a gentle boil. Once boiling, reduce the heat to low-medium and simmer gently for 10-12 more minutes.
- Transfer roughly ⅓ of the soup to a blender and mix on high until smooth. Once blended, add it back to the pot and simmer for a final few minutes.
- Serve your vegan black bean soup immediately with a garnish of vegan mozzarella, avocado slices, tortilla chips, crema, and cilantro. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.