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Vegan black bean soup

Vegan Black Bean Soup

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 4


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


  • 2 Tbsp Olive Oil
  • 1 Onion (Chopped)
  • 1 tsp Crushed Garlic
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Cayenne Pepper
  • 1 Large Carrot (Sliced)
  • 3 Stalks Celery (Sliced)
  • 3 15oz (425g) Cans Black Beans (Drained)
  • 1 14oz (400g) Can Chopped Tomatoes
  • 1/4 cup (65g) Tomato Paste
  • 3 cups (720ml) Vegetable Stock
  • 1 Tbsp Coconut Sugar

For Serving (Optional):


  1. 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.
  2. Then add in the chopped carrots and celery and mix in.
  3. Add in the black beans, canned tomatoes, tomato paste and vegetable stock.
  4. Bring to the boil and then reduce heat and let it simmer until the carrots and celery are cooked.
  5. Add in the coconut sugar and salt and pepper if needed.
  6. 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.
  7. Serve with a dollop of cashew cream (optional) and some fresh chopped cilantro.


*Nutritional information does not include cashew cream.

  • Category: Appetizer, Savory
  • Method: Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 4)
  • Calories: 450
  • Sugar: 11.2g
  • Sodium: 1556mg
  • Fat: 8.7g
  • Saturated Fat: 1.3
  • Carbohydrates: 75.5g
  • Fiber: 26.2g
  • Protein: 20.6g

Keywords: vegan black bean soup