Vegan Black Bean Soup

This Vegan Black Bean Soup is easy to make and packed with flavor. It’s a great one-pot meal that can also be frozen.

I’ve been living on this Vegan Black Bean Soup lately, and I’m not mad about it! I even enjoyed my last bowl this morning for breakfast. I love black beans and thick and creamy soups, so you can imagine this is one of my favorite soup recipes.

It’s getting cooler outside, so soup weather is upon us! Growing up, I was a big soup hater, but as I’ve gotten older, I’ve found that I love creamy, blended soups, and the thicker, the better! If you like thick, flavorful soup, this vegan black bean recipe is for you.

Why You’ll Love This Vegan Black Bean Soup

I’ve made many black bean soups in the past few years, and there are a few reasons why this is my favorite recipe yet:

• It’s packed with vegetables! You can use any veggie you like; I used onion, garlic, red and green bell pepper, carrot, and celery. When you cook the veggies down until they’re soft and starting to caramelize, they add so much flavor to the soup! It’s a great way to sneak in veggies because once the soup is blended, you can’t tell they’re there.
• So much flavor! It’s OK to go heavy on the spices with this soup! The black beans are nice and thick once blended, so you may need more spices than you think. It’s easy to add a few and taste as you go. You can always add more spice in, but you can’t take them out again 🙂
• It has a nice smoky flavor!  Smoked paprika is one of my favorite spices in vegetarian cooking. It adds a really nice smoky flavor that isn’t overpowering and doesn’t taste artificial like some liquid smoke. A little goes a long way and it adds great flavor.

Black Bean Soup Recipe Ingredients

• Vegetables – This recipe calls for garlic, celery, and canned, fire-roasted tomatoes. Feel free to add in or substitute to your preference.
• Black beans – See below fore details on using canned versus dry beans. I used canned here, drained and rinsed.
• Spices – Be as generous and reserved as you desire with the cumin, paprika, granulated garlic, onion poweder, salt, and pepper.
• Vegetable Broth

Should I Use Canned Or Dry Beans?

It’s totally up to you! I used canned beans because they’re so easy, and I always have them on hand. If you prefer to use dry beans, that will also work well. I suggest preparing them how you normally do and adding them to the soup at the same time you would add the canned beans.

Unfortunately, I don’t know enough about cooking dry beans to give instructions on how to cook them into the soup dry.

How To Make My Favorite Black Bean Soup

1. Heat a large pot over medium heat and add olive oil, onion, bell peppers, carrot, celery, and a pinch of salt. Cook the veggies until starting to soften, 5-7 minutes, then add garlic and cook for another 2-3 minutes.
2. Add the black beans, tomatoes, and all the spices. Stir well, then add the vegetable broth, stir again, cover, and let simmer for about 15 minutes. You can cook longer if desired.
3. To puree the soup, you can either use an immersion blender and puree right in the pot or transfer it to a blender and blend until smooth. Just make sure to be extra careful because the soup is hot.
4. Enjoy with your favorite toppings, or refrigerate or freeze until later.

How To Store This Black Bean Soup

This vegan black bean soup can be stored in the refrigerator or freezer. I usually eat mine in a few days, so I store it in an airtight container in the refrigerator. However, you can make a big batch and freeze it. I suggest letting it cool completely and putting it in a freezer-friendly zip-lock bag. Soup can be frozen for up to six months. To thaw: Place it on the counter or in the refrigerator until thawed, and then heat it up in a pot on the stove or in the microwave.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Vegan Soup Recipes?

Vegetarian Tortilla Soup

Easy Roasted Butternut Squash Soup

Curried Lentil Quinoa Soup

Southwestern Butternut Squash and White Bean Soup

Easy Falafel Soup with Tamari Croutons

Vegan Black Bean Soup

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5 from 1 review

• Author: She Likes Food
• Total Time: 55 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

This Vegan Black Bean Soup is creamy, thick and full of flavor!

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Ingredients

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• 2 tsp olive oil
• 1/2 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup small diced carrot
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 3 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can fire roasted tomatoes, slightly drained
• 2 1/2 tsp cumin
• 1 tsp smoked paprika
• 1 1/2 tsp granulated garlic
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 1/2 cups vegetable broth

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Instructions

1. Heat a large pot over medium heat and add olive oil, onion, bell peppers, carrot, celery and a pinch of salt.  Cook veggies until starting to soften, 5-7 minutes, and then add garlic and cook for another 2-3 minutes.
2. Add in the black beans, tomatoes and all the spices.  Stir well and then add in the vegetable broth, stir again and then cover soup and let simmer for about 15 minutes.  You can cook longer though.
3. To puree soup, you can either use an immersion blender and puree right in the pot or you can transfer soup to a blender and blend until smooth.  Just make sure to be extra careful because soup is hot.
4. Enjoy with your favorite toppings or refrigerate or freeze until later.

Notes

If you want a chunkier soup you don’t have to puree it.  Just enjoy it as is.

• Prep Time: 20 mins
• Cook Time: 35 mins
• Category: Vegan, Lunch, Dinner
• Method: Stovetop, Blender
• Cuisine: American/Mexican