This vegan black bean soup is healthy, simple to prepare and full of flavor. Made with pantry staples, it’s a satisfying bowl that the whole family will enjoy.
This post has been updated from the original posted August 31, 2019.
This vegan black bean soup balances texture and bright flavor. Top it with vegan sour cream, sliced scallions, fresh cilantro, jalapeno slices and a squeeze of lime for a Mexican-inspired bowl everyone will love.
It’s an easy recipe with straightforward ingredients that comes together quickly and stores well for meal prep. In fact, the flavors often deepen overnight, making this soup even better the next day.
Why you’ll love this vegan black bean soup
- Nutrient dense: a good source of fiber and plant-based protein from whole food ingredients.
- Delicious: simple ingredients combine for a deeply flavored soup.
- Easy: chop, sauté, simmer and partially puree—done in under 30 minutes.
- Customizable: top with your favorite garnishes and serve with tortilla chips or rice.
- Meal prep friendly: makes great leftovers and freezes well.
- Budget friendly: made from affordable pantry staples that stretch a long way.
Ingredients
- Black beans: canned for convenience or cooked from dry if you prefer.
- Onion: yellow, white or red—use what you have. Scallions or leeks can be substituted.
- Celery: diced; you can substitute carrots, fennel or chopped celeriac.
- Garlic: minced.
- Jalapeño: seeded for milder heat, or keep seeds for extra spice.
- Diced green chiles: canned or fresh (Anaheim, poblano or even bell pepper work).
- Spices: chili powder, ground cumin, sea salt, and a pinch of chipotle or cayenne for warmth.
- Cilantro: chopped; parsley or oregano can be used if you prefer.
- Lime: zest and juice to brighten the soup (lemon or a splash of orange juice also work).
- Vegetable broth: use a low-sodium, whole-ingredient broth for best flavor.
Homemade Vegan Soup Notes
Many store-bought soups contain vague “natural flavors” and processed additives. Making soup at home keeps the ingredient list clean: aromatics, spices, herbs and peppers create the delicious base. Gently sautéing the onions, garlic and jalapeño deepens the flavor without processing.
Health Benefits of Black Beans
- High in protein and fiber while low in fat.
- Help stabilize blood sugar and promote satiety.
- Contain soluble and insoluble fiber to support healthy digestion.
- Good source of magnesium, potassium, folate and phosphorus for overall health.
How to make Vegan Black Bean Soup
Chop the onion, celery, garlic and jalapeño before you start.
Heat a large soup pot or Dutch oven over medium heat. Add a couple tablespoons of vegetable broth (or a bit of oil) and sauté the onion, celery and jalapeño until soft and fragrant, about 5 minutes. Stir in the garlic and spices and cook for about 30 seconds, adding a splash of broth if needed to prevent sticking.
Add the diced green chiles, black beans and the remaining vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for about 15 minutes so the flavors meld and the liquid reduces slightly. Use an immersion blender to partially puree the soup, leaving about half the beans whole for a pleasing mix of creamy and chunky texture.
Finish by zesting and juicing the lime into the pot and stirring to combine. Serve in bowls and top however you like—vegan sour cream, avocado chunks, sliced jalapeño, cilantro, hemp seeds, scallions or tortilla strips are all excellent choices.
Pro tips
- Set up a toppings bar so everyone can customize their bowl: vegan sour cream, avocado, hemp seeds, scallions, fresh salsa, chopped peppers, tortilla strips, jalapeños or cilantro.
- Make a double batch and freeze individual portions for quick lunches or dinners.
- Use canned beans to save time; a regular blender will give a smooth texture while an immersion blender makes cleanup easier and leaves some whole beans for texture.
Meal prep and storage
- SERVE: Serve warm with your favorite toppings. It reheats well on the stove or stays hot in a preheated thermos for lunches.
- PREP AHEAD: You can make this soup up to 5 days in advance.
- STORE: Keep in an airtight container in the fridge for up to 5 days.
- FREEZE: Freeze in freezer-safe containers for up to 3 months. If using glass jars, leave extra headspace for expansion.
If you make this recipe, consider rating it and leaving a comment. Share your photos on Instagram by tagging @dkhealthcoach with the hashtag #debraklein to show how yours turned out.
Recipe
Easy Black Bean Soup
Equipment
- Immersion blender or regular blender
- Large soup pot or Dutch oven
Ingredients
- 3 (15.5 ounce) cans black beans
- 1 large yellow or white onion, chopped
- 3 ribs celery, diced
- 4 garlic cloves, minced
- 2 jalapeño peppers, seeded and minced
- 4 ounce can diced green chiles
- 1 teaspoon chili powder
- 1 tablespoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon chipotle chili powder or cayenne
- ¼ cup chopped fresh cilantro
- 1 lime, zested and juiced
- 6 cups vegetable broth
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Use a couple tablespoons of vegetable broth to sauté the onion, celery and jalapeño until translucent, about 5 minutes.
- Stir in the garlic and spices and cook until fragrant, about 30 seconds. Add a tablespoon or two of broth if the pan gets dry.
- Add the diced green chiles, black beans and remaining vegetable broth. Stir, bring to a gentle boil, then reduce to a low simmer and cook about 15 minutes.
- Partially puree the soup with an immersion blender, leaving about half the beans whole for texture.
- Zest and juice the lime into the pot and stir to combine.
- Garnish with lime slices, cilantro, sliced jalapeño, avocado or a swirl of vegan yogurt and serve hot.
Notes
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat gently on the stove until warmed through.
Nutrition
Nutrition estimates are approximate. For the most accurate results, calculate using the exact ingredients you use.