• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Appetizers

    Vegan Black Bean Soup

    Published: Jan 20, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Black Bean Soup

    This delicious vegan black bean soup is hearty and nourishing and makes wonderful comfort food. It’s super easy to make and high in protein too. 

    Vegan black bean soup topped with cashew cream and fresh cilantro in a black bowl.

    This vegan black bean soup is divine! It reminds me of a minestrone soup in the way that it’s almost more like a stew than a soup, but in the best way.

    It’s thick and filling and a full meal on its own, nothing else is needed. 

    It’s also so quick and easy to make. In fact it’s probably going to be your new favorite recipe. And I don’t make tall claims. 

    And if you love all things beans then you’ll also love our fabulous vegan baked beans, vegan refried beans and vegan chili.

    What You’ll Need:

    Ingredients for black bean soup.

    Ingredient Notes

    • Black Beans – canned black beans for the win! They’re easy to find and they take all the time consuming aspects out of the equation for this soup. If you don’t want to use canned black beans then you can use 4 and ½ cups of cooked black beans.
    • Chopped Tomatoes – these are also canned, and work wonderfully in this soup.
    • Vegetable Stock – you can use vegetable stock or broth. If you use a low sodium variety then you may need to season the soup with more salt, but just taste test at the end and add salt and pepper as needed.
    • Coconut Sugar – this is just added for flavor balance. You can use any sugar or omit it if you prefer.
    • Fresh Cilantro – this is for serving. We also serve with a dollop of homemade cashew cream, but this is entirely optional.
    Vegan black bean soup topped with cashew cream and fresh cilantro in a black bowl.

    How To Make Vegan Black Bean Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sauté onions and garlic with oregano, cumin, smoked paprika, coriander powder and cayenne pepper and then add in chopped carrot and celery and mix in.
    Collage of two photos showing sautéed onions and spices and mixing in carrots and celery.
    • Add black beans, chopped tomatoes, tomato paste and vegetable stock. Bring to the boil and then turn down the heat and let it simmer until the carrots and celery are softened.
    • Add coconut sugar (or other sugar) for flavor balance and salt and pepper to taste and your soup is ready.
    Collage of two photos showing soup cooking.
    • You can serve it as is or you can blend it just a little bit with an immersion blender so that you have a thick soup with lots of delicious chunky bits! You can skip this step, but I thought it worked great for the texture of this soup.
    Collage of two photos showing immersion blending of soup.
    • If you don’t have an immersion blender you can just blend some of it in your regular blender and then add it back to the pot. You definitely don’t want to blend all of it, just a little of it, so that it’s nice and thick but chunky at the same time. 
    Vegan black bean soup in a pot with a soup ladle.

    Recipe FAQ

    How do you thicken black bean soup?

    The best way to thicken it is to blend some of it. This way you get a deliciously thick soup that is still chunky. You can use an immersion blender if you have one to blend it directly in the pot or you can transfer some of it to a regular blender, blend it and then return it to the pot and mix in. Don’t blend all of it, because you want the soup to stay chunky, just blend some of it.

    How to serve black bean soup?

    It’s totally divine served with a dollop of cashew cream on top. Some fresh cilantro is great to serve with this as well. I’ve seen similar soups served with sliced avocado and that’s a great idea too. Of course if you serve this with some deliciously fresh home baked whole wheat bread for dipping, well now that is some next level stuff! It’s also divine alongside some vegan cornbread.

    How long does it keep?

    Leftovers keep very well in the fridge and will stay good for around 4-5 days.

    Is it freezer friendly?

    This soup is definitely freezer friendly if you want to freeze it. 

    Vegan black bean soup in a black bowl with a spoon.

    More Hearty Vegan Soups

    1. Vegan Zuppa Toscana
    2. Vegan Split Pea Soup
    3. Vegan Lentil Soup
    4. Vegan Potato Soup
    5. Vegan Butternut Squash Soup
    6. Vegan Potato Leek Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan black bean soup in a black bowl with a spoon.

    Vegan Black Bean Soup

    This delicious vegan black bean soup is hearty and nourishing and makes wonderful comfort food. It’s super easy to make and high in protein too.
    5 from 8 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 450kcal
    Author: Alison Andrews

    Ingredients

    • 2 Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 tsp Crushed Garlic
    • 1 tsp Oregano
    • 1 tsp Cumin
    • 1 tsp Smoked Paprika
    • ½ tsp Coriander Powder
    • ¼ tsp Cayenne Pepper
    • 1 Large Carrot Sliced
    • 3 Stalks Celery Sliced
    • 3 (15-ounce) Cans Black Beans Drained
    • 14 ounces Canned Chopped Tomatoes (400g)
    • ¼ cup Tomato Paste (65g)
    • 3 cups Vegetable Stock (720ml)
    • 1 Tbsp Coconut Sugar

    For Serving (Optional):

    • Cashew Cream
    • Fresh Cilantro
    Prevent your screen from going dark

    Instructions

    • Add the onions and garlic to a pot with the olive oil and sauté until the onions are softened. Then add in the oregano, cumin, smoked paprika, coriander powder and cayenne pepper and fry with the onions and spices for a minute.
    • Then add in the chopped carrots and celery and mix in.
    • Add in the black beans, canned tomatoes, tomato paste and vegetable stock.
    • Bring to the boil and then reduce heat and let it simmer until the carrots and celery are cooked.
    • Add in the coconut sugar and salt and pepper to taste.
    • Blend a little of the soup with an immersion blender or take some out and blend in a regular blender and then add back to the pot. Don’t blend all the soup, just a little of it, so that it’s nice and thick but also chunky.
    • Serve with a dollop of cashew cream (optional) and some fresh chopped cilantro.

    Video

    Notes

    1. We used three 15-ounce (425g) cans of black beans. If you don’t want to use canned black beans then you can use 4 and ½ cups of cooked black beans instead. 
    2. Leftovers keep very well in the fridge for 4-5 days. It is also freezer friendly. 
    3. Nutritional information does not include cashew cream.
    4. This recipe was first published in April 2019. It has been updated with extra tips but the recipe itself is unchanged. 

    Nutrition

    Serving: 1Serve | Calories: 450kcal | Carbohydrates: 75.5g | Protein: 20.6g | Fat: 8.7g | Saturated Fat: 1.3g | Sodium: 1556mg | Fiber: 26.2g | Sugar: 11.2g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Easy Gluten Free Chocolate Cake
    The Best Vegan Banana Bread »
    2.7K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Anna says

      January 21, 2021 at 2:45 pm

      A most delectable, hearty soup! I made this today and it’s just great in flavour and texture.5 stars

      Reply
      • Alison Andrews says

        January 22, 2021 at 11:16 am

        Wonderful! Thanks Anna!

        Reply
    2. Jane says

      January 08, 2021 at 3:41 am

      Love this recipe. Very easy to make. Sometimes we put it on top of rice and it’s like a chilli con carne. My husband said last night would be great over a baked potato too.5 stars

      Reply
      • Alison Andrews says

        January 08, 2021 at 11:09 am

        Thanks Jane!

        Reply
    3. David says

      October 04, 2020 at 10:12 pm

      Can’t get enough of this recipe, I make it every Sunday to take to work throughout the week5 stars

      Reply
      • Alison Andrews says

        October 05, 2020 at 10:42 am

        Awesome David! I’m so happy to hear that. Thanks for the wonderful review.

        Reply
    4. sherri says

      January 30, 2020 at 7:27 am

      Since I just finished cooking a large pot of black beans, I wonder if you know what the equivalent in cups to 3 cans of beans would be?

      Reply
      • Alison Andrews says

        January 30, 2020 at 8:30 am

        Hi Sherri, yes sure, it would be 4 and 1/2 cups. 🙂

        Reply
        • Sherri says

          January 30, 2020 at 1:30 pm

          Thx for the quick response, gonna make it right now!

          Reply
    5. Rich Cassidy says

      December 25, 2019 at 9:47 pm

      I made the cornbread in the waffle maker then poured the soup over the cornbread. Yum!,

      Reply
      • Alison Andrews says

        December 27, 2019 at 9:31 am

        Oooh sounds yum! 🙂

        Reply
      • Lynda says

        February 25, 2020 at 4:17 pm

        Do you have a recipe for the cornbread? TIA

        Reply
        • Alison Andrews says

          February 26, 2020 at 12:34 pm

          Hi Lynda, you can check out our recipe for vegan cornbread. 🙂

          Reply
    6. Martina says

      November 12, 2019 at 10:51 am

      Heavenly! I was a bit sceptical, but this soup is truly delicious. I also added some potatoes that were laying around for quite some time. This recipe has just earned its place amongst my regulars. Thank you!5 stars

      Reply
      • Alison Andrews says

        November 12, 2019 at 12:37 pm

        So happy to hear that Martina! Thanks for the wonderful review. 🙂

        Reply
    7. Rebecca Sytsema says

      September 13, 2019 at 4:53 pm

      Wow. Amazing flavor. My husband loved it too. This is for sure a new favorite recipe in our home!5 stars

      Reply
      • Alison Andrews says

        September 14, 2019 at 11:28 am

        So happy to hear that Rebecca! Thanks for the fabulous review. 🙂

        Reply
    8. Alison says

      August 01, 2019 at 12:48 pm

      Hi, Alison!! Yum! This looks deeeeelish! Can it be made in a pressure cooker as well?

      Reply
      • Alison Andrews says

        August 02, 2019 at 1:33 pm

        Hi Alison! I’m sure it can, but I don’t have a pressure cooker (yet) so have no advice to give about cooking times or anything else. Sorry I can’t be more help! 🙂

        Reply
    9. Jaime says

      May 03, 2019 at 1:36 am

      Delicious! Originally I wasn’t going to blend some of it but I’m glad I did.5 stars

      Reply
      • Alison Andrews says

        May 03, 2019 at 6:13 am

        Yay! Yes, blending it really works great! Thanks for the awesome review. 🙂

        Reply
    10. Debbie says

      April 29, 2019 at 12:51 pm

      Really easy to make and delicious5 stars

      Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!