Easy Vegan Black Bean Soup

5 from 5 votes

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.

Prep Time10

Cook Time30

Total Time40

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

Servings: servings

Calories: 244kcal

Author: Shanika

Ingredients

3 (16 oz.) cans black beans, drained + rinsed (See Notes!)
1 ½ cups organic low-sodium veggie stock/broth
1 cup fresh water
1 tablespoon extra virgin olive oil (See Notes!)
2 large tomatoes, diced
4 garlic cloves, minced
1 Medium onion, chopped
1 teaspoon smoked paprika
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon red pepper flakes
1 teaspoon ground cumin
pinch of sea salt
pinch of black pepper

US Customary - Metric

Instructions

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!

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.

Nutrition