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This vegan black bean soup is a healthy and hearty side dish or appetizer that’s easy to love. It’s packed with plant-based protein and fiber, and is simple to make in just 30 minutes!
The Easiest 10-Ingredient Black Bean Soup Recipe
Canned black beans are a staple in our pantry. From vegan meatballs to simple salads to veggie burgers, they’re one of our favorite beans because they’re so incredibly versatile! It doesn’t hurt that just one can have a whopping 18+ grams of plant-based protein, too.
When we really want to enjoy black beans in all their glory, we make this Mexican-inspired black bean soup. Canned beans are simmered in a rich, savory, and spicy-ish broth until every bite is perfectly balanced. We like to puree the soup at the end to make it nice and creamy, but you can leave it as-is if you prefer a heartier texture.
The end result is an incredible and easy black bean soup that always makes for an unforgettably delicious meal, whether it’s served as an appetizer or side dish. Best of all, it’s a breeze to put together in one pot in only 30 minutes! If you like a soup with a kick, my spicy lentil soup is another one-pot favorite with fire-roasted tomatoes and cumin.
And if you can’t get enough of plant-based Mexican-inspired recipes, you’ll also enjoy these vegetable fajita tacos, vegan refried beans, and quick Mexican bean soup.
The Ingredients and Substitutes
- Aromatics: Like many delicious vegan soups, this recipe starts with the classic combination of sauteed garlic and onion.
- Jalapeno pepper: For a medium spicy kick. If you prefer a milder flavor, use a green bell pepper or poblano pepper instead.
- Vegetable oil: You could also use olive oil or another neutral-flavored oil like safflower or avocado oil.
- Seasonings: Some salt, cumin, oregano, and a bay leaf fill in any flavor gaps. For a more authentic flavor, use Mexican oregano.
- Vegetable broth: This gives the soup a flavorful base. Vegan chicken broth would also be delicious!
- Black beans: A whopping 6 cans of black beans fills this hearty soup with plant-based protein and fiber.
What Else Could I Add to Black Bean Soup?
- Taco seasoning: Swap the cumin and oregano in this recipe with a packet of taco seasoning.
- Spices: If you really like things spicy, add a pinch of red pepper flakes, cayenne pepper, or chili powder.
- Chile peppers: Add a habanero, serrano, or chipotle pepper for even more heat.
- Vegetables: Corn, carrots, potatoes, tomatoes, bell peppers, celery, and green beans are all great options. Love hominy? Try my Mexican hominy soup next.
- More beans: Make it a hearty mixed bean soup with other varieties of beans like pinto beans, kidney beans, or cannellini beans like in this cabbage bean soup.
How to Make Vegan Black Bean Soup
- Heat the oil in a large pot over medium-high heat.
- Once the oil is shimmering, add the onion, garlic, and jalapenos. Saute until the onions are slightly browned and softened.
- Next, add the cumin, oregano, and bay leaf. Cook until fragrant.
- Pour the vegetable broth into the pot, followed by the black beans.
- Stir to combine, then simmer the soup until it’s heated through and flavorful.
- Remove the pot from the heat and discard the bay leaf.
- Use an immersion blender to blend the soup to your desired consistency.
Keep in mind that the more you blend the soup, the thicker and creamier it will be!
- Serve the black bean soup in bowls with your favorite toppings.
Either serve the soup right away or store it overnight (once it’s cool) to give the flavors more time to develop and get to know each other.
FAQs
Yes, making black bean soup in a slow cooker is a convenient and hands-off option for those busy days! Simply combine all of the ingredients in a slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Puree the soup with an immersion blender when it’s ready, then serve.
This soup does have a slight kick to it thanks to the jalapeno. If you don’t like spicy food, make sure to remove the core and seeds from the jalapeno first, replace it with a bell pepper or poblano pepper instead, or omit it altogether.
Pro Recipe Tips
- To thicken the soup: If you prefer the soup to be very thick and creamy, blend ¾ of the batch. We prefer the soup to have some whole beans and peppers for more texture, so we only blend half of the batch.
- If you don’t have an immersion blender: Blend the soup in a regular blender in batches, then stir it back into the pot.
- Substitute dried black beans: To make black bean soup with dried black beans, boil 3 cups of beans in 4 cups of water until they’re tender (1 to 1 ½ hours), then make the soup as normal.
Serving Suggestions
- With toppings like fresh cilantro, tortilla strips, hot sauce, shredded vegan cheese, vegan sour cream, diced red onion, guacamole, and fresh lime juice.
- Over a scoop of Mexican rice, white rice, or brown rice.
- Next to vegan lentil burgers.
- Paired with a kale quinoa salad.
- With Tex-Mex zucchini boats.
- On the side of these BBQ chickpea wraps.
- With vegan churros for dessert.
Storage Instructions
Once the leftover soup has cooled to room temperature, transfer it to an airtight container and store it in the fridge for up to 5 days.
You can also freeze black bean soup for up to 2 months. Let the leftovers thaw in the fridge overnight before reheating.
Reheat the soup in the microwave in 30-second increments or in a pot over medium heat on the stovetop.
More Vegan Soup Recipes
- Mexican Noodle Soup
- Vegan Cabbage Soup
- Slow Cooker Pumpkin Soup
- Vegan Chicken Noodle Soup
- Peanut Butter Soup
- Creamy Vegan Broccoli Soup
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Black Bean Soup
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Ingredients
- 1 Tablespoon (15 ml) vegetable oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- ½ jalapeño seeded and minced
- 1 Tablespoon (15 ml) ground cumin
- 1 teaspoon (5 ml) dried oregano
- 1 bay leaf
- 4 ½ cups (1065 ml) rich vegetable broth
- 6 (15-ounce / 425 g) cans black beans drained and rinsed
- salt to taste
Optional Garnishes:
- Minced cilantro
- Diced red onion
- Hot sauce
- Squeeze of lime juice
Instructions
- Heat the oil in a large pot over medium-high heat.
- Add the onion, garlic, and jalapeño and sauté until the onion is tender and translucent.
- Add the cumin, oregano, and bay leaf and cook for 2 more minutes.
- Add the vegetable broth and black beans and cook over medium heat for 15 minutes.
- Remove the pot from the heat and discard the bay leaf.
- Using an immersion blender or a blender (working in batches), puree the soup to your desired consistency.
- Season with salt to taste and serve with your favorite garnishes.
Notes
- To thicken the soup: For a very thick and creamy soup, blend ¾ of the batch. We like some whole beans and peppers for texture, so we only blend half.
- If you don’t have an immersion blender: Blend the soup in a regular blender in batches, then stir it back into the pot.
- Substitute dried black beans: Boil 3 cups of dried beans in 4 cups of water until tender (1 to 1 ½ hours), then make the soup as written.
![Completed Garlic Ginger Soup [With Noodles] in a bowl.](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Garlic-Ginger-Soup-15-378x378.jpg)
The best black bean soup! Love it!