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Vegan black bean soup in a black bowl with a spoon.
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5 from 9 votes

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Soup
Cuisine: American
Diet: Vegan
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):

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