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Easy Vegan Black Bean Soup (with VIDEO)

Easy Vegan Black Bean Soup – This healthy black bean soup is so simple to make! You’ll love the colors and flavor. (Gluten free & vegan)

Overhead view of two bowls of vegan black bean soup topped with plain yogurt, sliced avocado, cilantro, and lime

Living in the desert, it seems like I’m always much more excited about soup season than the weather is. Ha!

But as we’re turning the corner into October, the weather’s finally starting to think about it! Perfect timing, too, because we’re serving up a cozy pot of Black Bean Soup today!

This healthy black bean soup is naturally gluten-free, vegan, and full of flavor. It’s got a thick, hearty texture thanks to a pureeing trick, and has plenty of gorgeous color and flavor. It’s sort of like the sweet spot between soup and chili!

Best of all perhaps is the simple ingredient list. We’re relying mostly on pantry staples, with a few fresh ingredients tossed in for good measure.

Here’s all you need to make this Vegan Black Bean Soup…

Front view of two bowls of vegan black bean soup topped with plain yogurt, sliced avocado, cilantro, and lime

Here’s What Goes Into Our Vegan Black Bean Soup Recipe:

  • Onion & Bell Pepper. A good savory base, this combination of peppers and onions adds lovely flavor to black bean soup!
  • Garlic. A little goes a long way! I love what these aromatics do to the soup.
  • A Smoky Blend of Spices. Since we’re not using bacon or ham hocks to add smokiness to our soup, we achieve a similar result with smoky spices, like chili powder, cumin, smoked paprika, and chipotle chili powder, with some salt tossed in to keep things balanced.
  • Salsa Verde. I used to use canned green chilis or pickled jalapeños for some kick, but now I add take a leaf out of this shortcut Salsa Verde Chicken Chili and add some good salsa verde for the same effect. I love the tomatillo salsa from Sprouts–not too spicy, with great flavor!
  • Fire-Roasted Tomatoes. Another way to add a subtle smokiness, fire-roasted tomatoes add a rich depth to black bean soup.
  • Black Beans. Of course, it wouldn’t be black bean soup without black beans! I’m using canned black beans for ease, but you can absolutely cook dry black beans yourself, if you prefer.
  • A Good Veggie Broth (Or Water). I’m a big fan of Imagine Organic’s vegetable broth. It’s got great rich flavor without any weird bitterness, acidity, or aftertaste.
  • Fresh Lime Juice & Cilantro. To finish the dish, we lighten things up with some fresh lime juice for acidity & brightness, and fresh cilantro. I love the fresh flavor it adds to this hearty soup.
Close up Overhead view of two bowls of vegan black bean soup topped with plain yogurt, sliced avocado, cilantro, and lime

Our Favorite Toppings For Black Bean Soup:

Now that you have a cozy bowl of this healthy black bean soup, you’re ready to add some toppings! Here are some of our favorites:

  1. Avocado. I love the cool creaminess of some diced or sliced avocado.
  2. Cilantro. Bright, fresh, delicious. I always add more cilantro!
  3. A Lime Wedge or Lime Juice. Add some more brightness and tang to your black bean soup with a bit of fresh lime juice. Serve little wedges on the side so everyone can dress their own!
  4. Sour Cream or Plain Yogurt. The bright creamy tang of some sour cream or plain yogurt (dairy or non-dairy, based on your dietary needs) can be lovely next to the hearty savory soup.
  5. Cheese or Dairy-Free Cheese. If you include dairy or dairy-free cheese in your diet, a little melted on top can sure feel cozy!
  6. Sliced Jalapeños. For some kick, you can add sliced jalapeños. Remove the seeds and ribs first to take out some of the heat!
Overhead view of two bowls of vegan black bean soup topped with plain yogurt, sliced avocado, cilantro, and lime

FAQ + Tips And Tricks For The Best Black Bean Soup:

Blend part of the soup. You don’t *have* to do this, but I really love that it makes the soup a bit thicker. If you find your soup has gotten too thick, you can always add more broth. If it’s too thin, you can always add another can of beans or puree more of the soup. It’s all up to you!

I love using my immersion blender for jobs like these. I scoop out a portion of the soup, puree it, and then return it to the soup. If you want an absolutely smooth puree, you can use a traditional or high-speed blender instead.

Can You Freeze Black Bean Soup? You bet! Add cooled soup to freezer safe bags, then lay flat to freeze. Once they’re solid, they’re easy to store and will thaw faster. Thaw frozen soup in the refrigerator before reheating on the stove or in the microwave.

Side Dishes To Serve With Black Bean Soup. Tortilla chips for crunch or some savory Pumpkin Cornbread Muffins are always a big hit for us, but a light side salad and some fresh fruit can turn this Vegan Black Bean Soup into one delicious dinner!

Overhead view of two bowls of vegan black bean soup topped with plain yogurt, sliced avocado, cilantro, and lime
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Overhead view of two bowls of vegan black bean soup topped with plain yogurt, sliced avocado, cilantro, and lime

Easy Vegan Black Bean Soup


  • Author: One Lovely Life
  • Total Time: About 1 hour
  • Yield: 8+ servings 1x
  • Diet: Vegan

Description

Easy Vegan Black Bean Soup – This healthy black bean soup is so simple to make! You’ll love the colors and flavor. (Gluten free & vegan) 


Ingredients

Scale
  • 1 Tbsp. olive oil
  • 1 onion, diced (about 1 cup)
  • 1 red or yellow bell pepper, diced (about 1 cup)
  • 1 clove garlic
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. chipotle chili powder
  • 1/2 tsp. salt (more or less, to taste)*
  • 1/4 cup salsa verde
  • 1 (14 oz.) can crushed fire-roasted tomatoes
  • 3 cans black beans, drained and rinsed
  • 3 cups vegetable broth
  • Juice of 1/21 lime (about 12 Tbsp.)
  • 1/41/2 cup chopped cilantro

Instructions

  1. Heat olive oil in a soup pot or Dutch oven over medium heat.
  2. Add bell pepper and onion and cook 5-7 minutes, or until tender.
  3. Add garlic, chili powder, cumin, smoked paprika, chipotle chili powder, and salt, and cook 1 minute more, until fragrant.
  4. Add salsa verde, tomatoes, and black beans. Stir to combine, then add the broth. Stir to incorporate the broth, then cover the soup.
  5. Bring to a simmer over medium-high heat, then reduce heat to medium-low and let the soup simmer 20-30 minutes.
  6. Remove 1-2 cups of soup and puree in a blender (let the soup cool first to avoid scorching), or use an immersion blender to pulse 5-8 times quickly to pulse some of the soup. Puree more soup as desired, until you reach your desired texture.
  7. (If the soup is thicker than you like, you can thin it with more broth. If it’s too thin, or you pureed the soup more than you meant to, you can stir in another can of beans)
  8. Stir in lime juice and cilantro. Taste and adjust seasoning, as desired.

Notes

Since I’m using pantry ingredients like canned beans and broth, I try to use low-sodium or no-salt added beans and broth to keep this from being too salty. Then I can control the salt on my own. If you use salted broth/beans, you likely won’t need any additional salt.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tex-Mex

Keywords: black bean soup, vegan black bean soup, vegetarian black bean soup, healthy black bean soup

9 Comments

      1. Thanks, I’ll look for those brands. I made this tonight and used the whole foods 365 brand and it seemed better than others I have tried. I love the simple recipe!

  1. All my Black Bean Soup dreams just came true! I made this for dinner tonight. I have been trying black bean soup recipes for years, trying to find JUST the right one, and have always been disappointed. This one is perfection! I don’t know how I missed it and only just discovered it. Thank you, once again, for helping me feed myself (oh, my kids’ nightmare just came true because of how chunky this soup is, but I don’t care. I will eat every delicious morsel of it!).

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