There’s something magical about a warm bowl of soup. It’s comforting, filling, and brings people together around the table. Vegan Black Bean Soup is no exception. Packed with protein-rich black beans, wholesome vegetables, and flavorful spices, it’s a dish that satisfies your hunger and nourishes your body.
Whether you’re looking for a quick weeknight dinner, a meal prep option, or a cozy way to warm up on a chilly day, this soup has you covered. Plus, it’s entirely plant-based, making it perfect for vegans and non-vegans alike. Let’s dive into how you can make this delicious and nutritious recipe in your own kitchen.
Why You’ll Love Vegan Black Bean Soup
Here’s why this recipe will quickly become a staple in your household:
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- Quick and easy: It comes together in under an hour with simple steps.
- Nutrient-packed: Loaded with fiber, protein, and vitamins, this soup is as healthy as it is delicious.
- Affordable ingredients: Using pantry staples like canned black beans and tomatoes, this dish is budget-friendly.
- Customizable: You can adjust the spice level or add your favorite toppings to make it your own.
- Great for meal prep: It reheats beautifully, so you can enjoy it all week long.
Ingredients for Vegan Black Bean Soup
Here’s what you’ll need to make this hearty soup:
Main Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 1 tablespoon | For sautéing the vegetables. |
| Onion | 1 large, chopped | Adds depth and sweetness to the soup. |
| Carrots | 2, chopped | Provides natural sweetness and texture. |
| Celery | 1 rib, chopped | Adds a fresh, earthy flavor. |
| Garlic | 4 cloves, chopped | Infuses the soup with rich flavor. |
| Chili powder | 2 tablespoons | For a warm, spicy kick. |
| Ground cumin | 1 tablespoon | Adds earthy, smoky notes. |
| Black pepper | 1 pinch | Enhances the overall flavor. |
| Vegetable broth | 4 cups | Forms the flavorful base of the soup. |
| Black beans | 4 (15 oz) cans, divided | Provides protein and a creamy texture. |
| Whole kernel corn | 1 (15 oz) can | Adds a touch of sweetness and crunch. |
| Crushed tomatoes | 1 (14.5 oz) can | Brings richness and acidity to the dish. |
Step-by-Step Instructions for Vegan Black Bean Soup
1. Sauté the Vegetables
2. Add the Spices
- Sprinkle the vegetables with 2 tablespoons of chili powder, 1 tablespoon of ground cumin, and a pinch of black pepper.
- Stir well to coat the vegetables in the spices and let the flavors bloom for about 1 minute.
3. Add the Broth and Beans
- Pour in 4 cups of vegetable broth and bring the mixture to a simmer.
- Add 2 cans of black beans (undrained), the can of crushed tomatoes, and the can of whole kernel corn. Stir everything together until well combined.
4. Blend for a Creamy Texture
- Using an immersion blender, blend the soup slightly to create a creamy base while still leaving some texture. Alternatively, transfer about 2 cups of the soup to a countertop blender, blend until smooth, and return it to the pot.
5. Add the Remaining Beans
- Stir in the remaining 2 cans of black beans (undrained). This will add texture and ensure the soup is hearty and filling.
6. Simmer and Serve
- Let the soup simmer over medium heat for another 15-20 minutes to allow the flavors to meld together.
- Taste and adjust the seasoning with more salt, pepper, or spices as needed.
7. Garnish and Enjoy
- Ladle the soup into bowls and top with your favorite garnishes, such as chopped cilantro, avocado slices, a dollop of vegan sour cream, or tortilla chips.
Nutritional Information
Here’s an approximate breakdown of the nutritional values per serving (based on six servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~220 |
| Protein | 12g |
| Carbohydrates | 38g |
| Total Fat | 3g |
| Fiber | 12g |
| Sodium | 720mg |
Note: Nutritional values may vary based on the exact brands and quantities of ingredients used.
Tips for Perfect Vegan Black Bean Soup
1. Use Fresh Vegetables
Fresh onions, carrots, and celery will create the best base flavor for your soup.
2. Adjust the Spices
If you prefer a milder soup, reduce the chili powder. For more heat, add a pinch of cayenne pepper or red pepper flakes.
3. Blend to Your Liking
You control the texture! Blend more for a smoother soup or less for a chunkier, rustic version.
4. Try Homemade Broth
If you have time, use homemade vegetable broth for an extra layer of flavor.
5. Make It Your Own
This soup is incredibly versatile—feel free to add other vegetables, beans, or even cooked quinoa for variety.
Serving Suggestions
This hearty soup pairs wonderfully with a variety of sides and toppings. Here are some ideas:
- With bread: Serve with warm crusty bread or cornbread to soak up the flavorful broth.
- Over rice: Spoon the soup over cooked rice for a heartier meal.
- Topped with avocado: Add slices of creamy avocado for a rich and satisfying topping.
- With tortilla chips: Crush some tortilla chips on top for added crunch.
Variations to Try
- Spicy Black Bean Soup: Add diced jalapeños or hot sauce for extra heat.
- Southwest Twist: Stir in a teaspoon of smoked paprika and garnish with lime wedges.
- Creamy Vegan Black Bean Soup: Add a splash of coconut milk or cashew cream for a silky finish.
- Protein Boost: Add cooked quinoa or tofu for extra protein.
- Mexican-Inspired: Top with pico de gallo, vegan cheese, or guacamole.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 5 days.
2. Can I freeze vegan black bean soup?
Absolutely. Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
3. Do I have to use canned black beans?
No, you can use dried black beans. Just soak them overnight, cook them until tender, and then add them to the soup.
4. How can I make this soup less spicy?
Reduce the amount of chili powder or omit it entirely. You can also add a little sugar or more broth to balance the flavors.
5. Can I make this soup oil-free?
Yes! Sauté the vegetables in a few tablespoons of vegetable broth instead of olive oil.
6. What can I use instead of crushed tomatoes?
You can substitute crushed tomatoes with diced tomatoes or fresh tomatoes blended into a puree.
Final Thoughts: Make Vegan Black Bean Soup Tonight!
Vegan Black Bean Soup is the ultimate comfort food that’s not only delicious but also incredibly nourishing. It’s a dish that brings warmth and flavor to your table, all while being easy on your wallet and simple to prepare.
So, what are you waiting for? Grab your ingredients, follow the steps, and treat yourself and your loved ones to this hearty, satisfying soup. Once you try it, it’s sure to become a regular in your meal rotation!
Vegan Black Bean Soup: A Hearty and Healthy Comfort Food
Warm, hearty, and bursting with flavor, this Vegan Black Bean Soup is the perfect comfort food. Packed with protein-rich black beans, vegetables, and warming spices, it’s a healthy and satisfying dish that’s easy to make. Perfect for a quick dinner, meal prep, or a cozy night in, this soup will quickly become a family favorite!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Vegan, Mexican-inspired
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 1 celery rib, chopped
- 4 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- Pinch of black pepper
- 4 cups vegetable broth
- 4 (15 oz) cans black beans, divided (2 undrained, 2 drained and rinsed)
- 1 (15 oz) can whole kernel corn, drained
- 1 (14.5 oz) can crushed tomatoes
Instructions
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
- Stir in garlic and cook for 1-2 minutes until fragrant.
- Add Spices:
- Sprinkle chili powder, cumin, and a pinch of black pepper over the sautéed vegetables.
- Stir to coat the vegetables in the spices, letting the flavors bloom for about 1 minute.
- Add Broth and Beans:
- Pour in the vegetable broth and stir.
- Add 2 cans of black beans (undrained), crushed tomatoes, and the drained can of corn. Stir to combine.
- Blend for Creaminess:
- Use an immersion blender to blend the soup partially, leaving some chunks for texture.
- Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return to the pot.
- Add Remaining Beans:
- Stir in the remaining 2 cans of black beans (drained and rinsed) to give the soup additional texture and heartiness.
- Simmer and Serve:
- Let the soup simmer over medium heat for 15-20 minutes, allowing the flavors to meld.
- Taste and adjust seasoning as needed with more salt, pepper, or chili powder.
- Garnish and Enjoy:
- Ladle the soup into bowls and garnish with chopped cilantro, avocado slices, vegan sour cream, or crushed tortilla chips.
Notes
- Blend to Your Liking: Control the texture by blending more for a creamy soup or less for a chunkier version.
- Customize the Heat: Add cayenne pepper or red pepper flakes for a spicier soup, or reduce the chili powder for a milder flavor.
- Use Fresh Ingredients: Fresh garlic, onion, and celery enhance the flavor.
- Homemade Broth: If you have time, homemade vegetable broth will take this soup to the next level.