Easy Vegan Black Bean Soup

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This Easy Vegan Black Bean Soup recipe is the warmth of great flavors and the perfect dish that will satisfy everyone. Made from delicious black beans and a handful of spices, this soup is a must try for the Fall season. Super easy to make, All Vegan, Gluten-free, and whipped together in less than 45 minutes.

I love soup. Period! In all honesty, I use to eat is almost daily when I was in my late teens.

I remember always buying the different versions of soup from a nearby Jamaican restaurant in Brooklyn and being such a regular customer that I knew the soup flavors by heart without looking on the menu. Haha.

Hey, soup is life for me.

So, of course I am excited to share this new soup recipe with you because I’m sure that you’ll love it as much as I did.

If you’ve been an avid reader of Orchids + Sweet Tea, then you’ve already fallen in love with our other soup recipes along with our other readers.

Our latest—-Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible.

Before this Butternut Squash soup, I’ve never really had butternut squash before. At least it wasn’t memorable anyway. But to be honest, this soup is BY FAR a MUST! I’ll definitely be making this again later next week.

A classic favorite, but with a twist—-this Loaded Dairy-Free Broccoli Cheddar Soup recipe is something truly spectacular. Loaded with broccoli, carrots, sweet corn, celery, onions, and topped with a generous amount of vegan mozzarella cheese (for added creaminess); this recipe reminds you of comfort in a bowl. Super easy to make, All Vegan, and whipped together in less than 30 minutes.

Looking for Other Delicious Soup Recipes?

This Slow Cooker Quinoa Veggie Soup recipe is truly a delicious meal for those not so warm days. The warmth of great flavors and succulent taste of the individual veggies marrying together, makes this bowl of goodness completely irresistible.

This Healthy Veggie Vegan Lasagna Soup recipe is too good to pass up! Loaded with bell peppers, tomatoes, onions, and topped with a generous amount of vegan mozzarella cheese; this recipe reminds you of a good plate of homemade lasagna without the fork.

This Spicy Vegan Lentil + Veggie Soup has been long overdue! I remember making this a few weeks ago and thinking to myself, “oh my, how delicious”. 

OK, so back to this recipe. What are you first thoughts when you think about Black Bean Soup? Are you apprehensive? Are you intrigues because you’re a black bean lover.

If I’m honest, I was super intrigued to give this dish a try, but my Husband wasn’t. I guess he thought that it would just be weird to have black beans as a soup. Haha.

If you’ve tried my Spicy Vegan Jamaican Stew Peas, then you’ll understand just how beautiful the texture of beans are in a soup or stew. Besides, people love chili for that reason. Right?

So of course, this soup is no different. The texture is delicious and the taste is even better.

What’s So Great About Black Beans?

In case you aren’t aware, black beans are considered legumes. They are in the same family as peanuts, peas, and lentils.

Not only are they delicious and noticeable in their appearance, but they come with a host of health benefits as well. Those benefits include:

• Great in helping to maintain healthy bones.
• They aide in helping to lower blood pressure.
• They help to manage diabetes.
• The inclusion of fiber, folate, Vitamin B6, and phytonutrients along with a lack of cholesterol, all help to maintain Heart health.
• They help to prevent Cancer.
• They help to maintain a healthy digestive system. Contrary to popular belief, black beans contain a lot of fiber which prevents constipation.
• And so much more.

7 Cheap & Nutrient Dense Foods to Always Keep on Hand.

Nutrient Dense foods are foods that have a ton of beneficial nutrients (vitamins, minerals, antioxidants, phytochemicals, and even fiber) without packing a lot of calories. Any person trying to stay healthy should be aiming to maximize their consumption of such foods.

One might think that this would be time-consuming and expensive, but with a little planning, it’s not. You just need to find the right veggies, fruits and whole grains to have on hand at all times! These 7 cheap and nutritious plant-based staples make it easy.

So let’s dig right into this recipe, shall we?

Begin by adding extra virgin olive oil to a large butch pot on medium-high heat until heated.

Add the onions, tomatoes, and garlic and sauté until softened and fragrant, about 3-4 minutes.

Add seasonings and mix until well incorporated and even more fragrant, about 2-3 minutes.

Now, add in half the amount of black beans and veggie broth, stirring until well combined. Cover and cook until soup begins to boil, about 10 minutes or so.

In the meantime, add the remaining black beans along with water and blend until pureed and almost smooth. Add pureed black beans to the pot and stir in until well incorporated.

Reduce the heat to low and let simmer (uncovered) for 15-20 minutes or until desired thickness is met. Once done, remove from heat entirely.

Add sea salt or black pepper for taste.

To serve, add soup to prepared bowls and top with fresh sliced tomato or avocados, tortillas, chopped cilantro or vegan ‘cheese’ shreds.

Bon Appetit!

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If you choose to make these Easy Vegan Black Bean Soup or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

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Easy Vegan Black Bean Soup

This Easy Vegan Black Bean Soup recipe is the warmth of great flavors and the perfect dish that will satisfy everyone. Made from delicious black beans and a handful of spices, this soup is a must try for the Fall season. Super easy to make, All Vegan, Gluten-free, and whipped together in less than 45 minutes.

Course: Main Course

Keyword beans, black beans, classic, dairy-free, digestion, dinner, easy, fall recipe, food, gluten-free, healthy, healthy bowl, homemade, indulge, lunch, plant-based, recipe, savory, spicy, traditional, vegan, veggies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 3 (16 oz.) cans black beans, drained + rinsed (See Notes!)
• 1 1/2 cups organic low-sodium veggie stock/broth
• 1 cup fresh water
• 1 Tbsp extra virgin olive oil (See Notes!)
• 2 large tomatoes, diced
• 4 garlic cloves, minced
• 1 Medium onion, chopped
• 1 tsp smoked paprika
• 1 Tbsp dried oregano
• 1 Tbsp dried parsley
• 1 tsp dried thyme
• 1 tsp red pepper flakes
• 1 tsp ground cumin
• pinch of sea salt
• pinch of black pepper

Instructions:

1. Begin by adding extra virgin olive oil to a large butch pot on medium-high heat until heated.

2. Add the onions, tomatoes, and garlic and sauté until softened and fragrant, about 3-4 minutes.

3. Add seasonings and mix until well incorporated and even more fragrant, about 2-3 minutes.

4. Now, add in half the amount of black beans and veggie broth, stirring until well combined. Cover and cook until soup begins to boil, about 10 minutes or so.

5. In the meantime, add the remaining black beans along with water and blend until pureed and almost smooth. Add pureed black beans to the pot and stir in until well incorporated.

6. Reduce the heat to low and let simmer (uncovered) for 15-20 minutes or until desired thickness is met. Once done, remove from heat entirely.

7. Add sea salt or black pepper for taste.

8. To serve, add soup to prepared bowls and top with fresh sliced tomato or avocados, tortillas, chopped cilantro or vegan 'cheese' shreds.

9. Bon Appetit!

Tips | Notes:

BLACK BEANS: When using dried beans, be sure to soak about 5-6 cups of black beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 30-40 minutes or until black beans are tender.

OIL: Instead of extra virgin olive oil, you can also use grapeseed oil or vegetable oil, if preferred.

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.

Easy Vegan Black Bean Soup.