Vegan Black Bean Soup
on Jan 15, 2024, Updated May 06, 2026
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This spicy vegan black bean soup recipe is easy to make in 30 minutes with just a handful of ingredients. This really is the best vegan black bean soup and it’s sure to become a new family favourite!
For more simple vegetable soup recipes, this Chickpea Vegetable Chowder, Easy Vegan Red Lentil Tomato Soup and Kale and Cauliflower Soup are also easy and delicious.
For more black bean recipes, these Chipotle Butternut Squash Chili with Black Beans and Sweet Potato Black Bean Tacos with Chipotle Sauce are a must!
Ingredient Notes
- Onion: White or yellow onion is best. Substituted red onions if needed.
- Jalapeno: Remove seeds. Double for more heat. Omit if sensitive to spice.
- Broth: Any store-bought or homemade vegetable stock, bouillon cubes or powder is suitable.
- Bell Pepper: The recipe calls for green bell peppers but red bell pepper also works.
- Tomato Sauce: Use canned or jarred plain tomato sauce or any plain tomato pasta sauce.
- Black Beans: Canned black beans work great but you can use dried black beans cooked from scratch too.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Looking for more bean-based soups? Try my brothy white beans for something light and herb-forward, or chickpea potato stew for another cozy one-pot option.
Variations & Additions
- Sweet Potato: Add up to 2 cups peeled and cubed sweet potatoes. You may need to increase the amount of liquid used.
- Corn: Stir in up to 1 cup corn kernels after blending the soup.
- Cabbage: Stir in up to 1 cup finely shredded green cabbage after blending the soup and cook over low heat for a few more minutes to soften.
- Smoky Black Bean Soup: Add 1-2 minced chipotle peppers in adobo and up to 2 tsp of adobo sauce when you add the spices.
- Pinto Bean Soup: Swap the black beans for pinto beans.
- Topping Ideas: Crushed tortilla chips, hot sauce, diced avocado, sour cream, grated cheese, cotija cheese, chopped cilantro, chives or green onions, corn, salsa, salsa verde or pico de gallo.
- Greens: If you’d like to add spinach or kale, stir in a few handfuls at the end until wilted.
- Grains: Add up to 1 cup cook grains such as brown rice, farro or quinoa at the end.
How to Make Vegan Black Bean Soup
Step 1. Add the onion, carrot, celery, garlic, jalapeno and bell pepper to a large pot with a splash of the vegetable broth and cook for 6-7 minutes until fragrant and softened. You can use olive oil to cook if you prefer.
Step 2. Stir in the cumin, oregano and chili powder and cook for a few more minutes.
Step 3. Add the broth, tomato sauce and black beans and bring to a simmer.
Simmer lightly until the carrots are tender, about 15 minutes.
Step 4. Scoop a portion of the soup into a blender and puree until smooth. Pour the pureed soup back into the pot and stir to combine. For a creamier soup, you can blend all of it.
Finally, stir in the cilantro and lime and season with salt and pepper, if needed. Add any toppings you enjoy or serve with more lime wedges and cilantro on the side.
Recipe FAQs
You can store black bean soup in an airtight container in the fridge for up to 5 days. Reheat leftovers on the stovetop in a pot until heated through or in individual servings in the microwave.
Yes. To freeze, let cool then store in a freezer-safe airtight container in 1 batch or individual portions for up to 2 months. Thaw in the fridge and reheat as needed on the stovetop or in the microwave.
Yes. You can substitute a 14 oz can of diced tomatoes for the tomato sauce. Crushed tomatoes are also suitable.
Expert Tips
- Omit the jalapeno if you’re sensitive to spice.
- For spicer soup, add up to 1/2 tsp cayenne pepper or red chili flakes or additional jalapeno.
- Vegetable amounts don’t have to be exact so don’t worry if you’re a little short or over here and there! You can use a bit more carrot and less celery, for example.
Slow Cooker
- Add everything except the cilantro and lime to a slow cooker and cook on low for 5-6 hours or high for 2-3 hours.
- Scoop out about half of the soup and blend until smooth. Pour back into the pot and stir to combine.
- Stir in the cilantro and lime and serve.
Instant Pot
- Add 2-3 tbsp of broth to the Instant Pot or other pressure cooker. Add the celery, onion, jalapeno, carrot and bell pepper and use the Saute function to cook for 3-4 minutes, stirring often.
- Add the spices and cook for another 1-2 minutes, stirring often.
- Add everything except for the cilantro and lime. Seal the lid with the valve set to Seal.
- Cook on high pressure for 5 minutes. Quick release the pressure and carefully open the lid.
- Blend half of the soup then combine with the unblended portion.
- Stir in the cilantro and lime and serve.
If you try this vegan black bean soup or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn
Vegan Black Bean Soup
Ingredients
- 1 heaping cup diced onion, 160 g, approx. 1 small or 1/2 a large
- 1 heaping cup peeled and diced carrot, 160 g, approx. 2 medium
- 1 green bell pepper, de-seeded and diced
- 1 cup chopped celery, 150 g, approx. 3 ribs
- 1 small jalapeno, de-seeded and minced
- 3 cloves garlic, minced
- 2 tsp cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 3-4 cups vegetable broth
- 1 cup 250 mL tomato sauce
- 1 19 oz can black beans, drained and rinsed (330 g, about 2.5 cups)
- 1/2 cup finely chopped fresh cilantro
- salt and pepper, to taste
- squeeze of fresh lime juice
Instructions
- Add the onion, carrot, bell pepper, celery, jalapeno and garlic to a large soup pot with 2 tbsp of vegetable broth and saute over medium heat for 6-7 minutes until fragrant and softened.
- Stir in the cumin, dried oregano and chili powder and cook for 2-3 more minutes. If the pan is starting to dry out, add another splash of broth to loosen any bits from the bottom of the pan.
- Add the broth, tomato sauce and black beans and bring the soup to a light simmer. Simmer lightly, uncovered, until the carrots are tender, about 15 minutes.
- Carefully scoop a few cups of the soup or about half into a blender and blend until smooth. Be sure to allow steam to escape from the blender when blending. Alternatively, use an immersion blender and pulse the soup 5-6 times right in the pot to create texture. If you used a blender, pour the blended portion back into the pot with the remaining soup.
- Stir in the cilantro and lime juice and season with salt and pepper, if needed. Serve right away with toppings like avocado, grated dairy-free cheese or sour cream and crushed tortilla chips.
Video
Notes
Nutrition
Originally published January 18, 2018.
Absolutely delicious!
So glad you enjoyed it! Thanks for the review.
Very good. used my immersion blender briefly. Topped with vegan cheddar, vegan sour cream, and fritos. yummy!
Great! Sounds delicious. So glad you enjoyed the recipe!
This soup is so good! We made it for meal prep last night and I bet it will be even more delicious the next day. I didn’t even have all the ingredients (subbed in two red bell peppers for the green pepper and jalapeño), but still delish. We served ours with a couple of home-made tortillas baked in strips. Yum! Highly recommend.
Perfect! So glad it was enjoyed. Thanks for the review!
This was so easy to prepare since I had all ingredients on hand. I prefer a chunky soup so I only blended a small amount. I topped with fresh made cashew creme~ delicious! Thank you for creating this recipe.
Sounds fantastic with cashew creme! So glad you enjoyed the soup, thanks for letting me know!
Just made it, delicious!!
Yay! So happy you enjoyed it. Thanks, Adriana!
I just made this, and it’s absolutely delicious!! Thanks for another awesome recipe.
You’re welcome! Thanks for trying it!
I asked my husband for an immersion blender for Christmas so I could make this more! Lol. One of my favorite soups! I always forget to double the recipe and it goes wayyy to quickly.
I just made this tonight and it was delicious! I didn’t blend the soup, (because I’m too lazy), and the hubs and I poured it over some jasmine rice. It was SO stinkin’ good, and we’ll definitely make it again. We like things a little on the spicier side, so I think I’ll use the whole jalapeno next time.
Thank you!
I just “found” you recently, so I’ll be pouring over your website in the next couple of weeks. I look forward to learning more about you and your yummy food! (Any favorite “go to” curries I should try?)
So glad you enjoyed it. Thanks for giving it a try and leaving your review! Definitely try the panang curry and coconut red lentil dahl…they are both favourites. Enjoy!
I would rename this Burrito Soup.
The first time I made it, I did a double batch. It was so, SO good I ate the whole thing in 3 days. By myself 🙂
Haha, I like the sounds of burrito soup! So glad you enjoyed it…3 days sounds reasonable to me!!
Excellent! I made this tonight and it was easy and tasty. Added vegan cashew queso dip and some guac. We’ll definitely make this again. Thanks!
That sounds delicious! I’m so glad you enjoyed the recipe. Thanks for adding your feedback!