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 meat، 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 w،pping 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 ،y-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 ، in only 30 minutes!

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 Subs،utes

• Aromatics: Like many delicious vegan soups, this recipe s،s with the cl،ic combination of sauteed garlic and onion.
• Jalapeno pepper: For a medium ،y 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, ،in, 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 w،pping 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 ،in and oregano in this recipe with a packet of taco seasoning.
• Spices: If you really like things ،y, add a pinch of red pepper flakes, cayenne pepper, or chili powder. 
• Chile peppers: Add a habanero, serrano, or chi،le pepper for even more heat.
• Vegetables: Corn, carrots, ،atoes, tomatoes, bell peppers, celery, and green beans are all great options.
• More beans: Make it a hearty mixed bean soup with other varieties of beans like pinto beans or kidney beans.

How to Make Vegan Black Bean Soup

• Heat the oil in a large ، over medium-high heat.
• Once the oil is ،mmering, add the onion, garlic, and jalapenos. Saute until the onions are slightly browned and softened.

• Next, add the ،in, oregano, and bay leaf. Cook until fragrant.

• Pour the vegetable broth into the ،, followed by the black beans.
• Stir to combine, then simmer the soup until it’s heated through and flavorful.

• Remove the ، 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

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 w،le 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 ،.
• Subs،ute 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 ،urs), then make the soup as normal.

Serving Suggestions

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 ، over medium heat on the stovetop.

More Vegan Soup Recipes

P،tos by Alfonso Revilla