This Black Bean Soup is quick to prepare, richly flavored and satisfying. It’s naturally vegan, dairy-free and gluten-free. Ready in about 40 minutes, it makes a cozy weeknight meal and reheats beautifully for lunches or leftovers.
I first tasted a version of this soup at a health food shop while out holiday shopping the weekend after Thanksgiving. It was the perfect warm, comforting bowl on a cold, snowy day, and I set out to recreate it at home. This recipe is my take on that soup—simple to make and very close in flavor.
Easy to make soup
This recipe relies mostly on pantry staples: canned black beans, broth and a few spices, with a bit of fresh vegetable for balance. It’s a forgiving dish that comes together on the stovetop in about 40 minutes. For a creamier texture, blend with an immersion blender until you reach the thickness you prefer—partially blending preserves some hearty bean texture, while fully blending yields a velvety soup.
Vegan and gluten free soup
Keep this soup vegan and gluten-free by using vegetable broth. It’s hearty enough to satisfy meat eaters as well and pairs nicely with gluten-free bread or crackers. The balance of spices gives it robust flavor without overpowering heat—if you like it spicier, add diced jalapeño or a few dashes of hot sauce to taste.
The soup’s creaminess and smoky cumin notes make it comforting and filling. It’s a great choice for meal prep—store in the refrigerator for several days or freeze portions for longer storage.
I hope you enjoy this easy vegan black bean soup. It’s nourishing, flavorful and family-friendly. If you like soups, try other comforting recipes as well.
- Paleo Creamy Chicken Tomato Soup
- Vegan Paleo Squash Soup
- Paleo Whole30 Lasagna Soup
- Whole30 Paleo Fish Stew (vegetarian)
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Vegan Black Bean Soup
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Ingredients
- 1 tablespoon avocado or olive oil
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 large onion, diced
- ¼ teaspoon salt
- 4 cans black beans, drained and rinsed
- 4 cups vegetable broth (low sodium)
- ¼ teaspoon red pepper flakes
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- lime juice, to taste
Instructions
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Heat the oil in a stock pot or Dutch oven over medium heat. Add the carrot, celery, red bell pepper, onion and salt. Cook, stirring occasionally, for 8–10 minutes until the vegetables begin to soften.
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Stir in the drained black beans, vegetable broth, red pepper flakes, cumin and oregano. Bring to a gentle simmer, cover and cook for about 30 minutes to meld the flavors.
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Remove from the heat and use an immersion blender to blend to your preferred texture—partially blended for some chunkiness or fully blended for a smooth, creamy soup. Adjust seasoning and add lime juice to taste. If you prefer a thicker soup, simmer a little longer to reduce.
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Store covered in the refrigerator for up to one week or freeze portions for longer storage.
Nutrition Information
Carbohydrates: 41g
Protein: 13g
Fat: 3g
Fiber: 16g
Sodium: 1369mg