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Bowl of black bean soup with avocado in it. Second bowl of soup in background.

Vegan Black Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 56 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan


This delicious vegan black bean soup is easy to make in under 30 minutes for an easy dinner any night of the week.


  • 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
  • 34 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the cilantro and lime juice and season with salt and pepper, if needed.
  6. Serve right away with toppings like avocado, grated dairy-free cheese or sour cream and crushed tortilla chips.


Sub 2-3 chili peppers in adobo sauce for the jalapeno for a smoky flavour or increase the jalapeno to 1-2 if you want more spice.

Start with 3 cups of vegetable broth and add a bit more if it seems too thick, it just depends on the exact amount of veggies you use and how thick you want your soup.

Store leftovers in a sealed container in the fridge for up to 5 days or freezer for up to 2 months. Reheat as needed in the microwave or stovetop until heated to your preference.


  • Serving Size: 1/6th of recipe (350 g)
  • Calories: 157
  • Fat: 1 g
  • Carbohydrates: 30 g
  • Fiber: 9 g
  • Protein: 7 g