Easy Vegan Black Bean Soup - Done in just 20 minutes! #vegan #glutenfree

Easy Vegan Black Bean Soup (VIDEO)

  • Author: One Lovely Life
  • Yield: 8+ servings 1x


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.



  • 4 (15oz) cans black beans (don’t drain)
  • 23 cups vegetable broth
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (4oz) can pickled jalapeƱos or green chiles
  • 1 tsp cumin
  • 1/41/2 cup cilantro
  • salt, to taste
  • 1 Tbsp olive oil
  • To serve: avocado (feel free to add sour cream or cheese if not vegan)


  1. Heat olive oil in a soup pot or Dutch oven over medium heat.
  2. Add bell peppers and onion and saute 7-10 minutes, or until tender.
  3. Add garlic and cook 1 minute more.
  4. Add black beans, cumin, salt jalapeƱos (or green chiles), cilantro, and 2 cups broth.
  5. Stir to combine.
  6. To thicken the soup, remove 1-2 cups of the soup and puree it using an immersion blender or traditional blender until completely smooth. Return to the soup pot and stir to combine and heat through.
  7. Add additional broth to thin the soup out if desired, or puree more of the soup for a thicker consistency.
  8. Serve with avocado or your favorite toppings!