Easiest Ever Black Bean Soup (Vegan & Healthy)

Warm, satisfying, and bursting with flavor, this vegan black bean soup is a wholesome and nourishing dish that’s perfect any time of the year. This is an easy black bean soup that can be whipped up for lunch, dinner, or made for meal prep. I always have a few cans of black beans in the fridge, so this is one of my go-to dishes at home.

The creamy texture goes really well with a crusty slice of bread and a dash of hot sauce. It takes little time to prep this recipe and it’s a great option for a busy weeknight meal.

Ingredients

• 2 Tbsp olive oil
• 1 large onion (I use yellow onion but red onion will work as well)
• 5 garlic cloves
• ½ tsp salt
• 1 Tbsp fresh thyme
• 3 cans of black beans (drained and rinsed)
• 4 cups vegetable broth 
• 1 (28) oz can of diced or whole tomatoes
• 2 tsp ground cumin

For garnish: vegan sour cream, avocado, and lime wedges

How To Make This Vegan Black Bean Soup

1. Prep Work

Begin by preparing your ingredients. Chop the onion and garlic finely. Measure out the olive oil, salt, fresh thyme, black beans, vegetable stock, canned tomatoes, and ground cumin. Having everything ready will make the cooking process a lot smoother.

2. Sautéing Your Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and salt. Sauté until the onions are translucent and the garlic releases its aromatic fragrance. This step builds the foundation of your soup’s flavor.

3. Infusing Flavors With Thyme

Introduce the fresh thyme to the sautéed onions and garlic. The thyme adds a subtle earthiness and elevates the overall taste of the soup. Stir gently, allowing the thyme to infuse its essence into the mixture.

4. Add The Black Beans

Time to bring in the star of the show – black beans! Add the drained and rinsed black beans to the pot. Stir well, ensuring that the beans are coated with the flavorful onion and garlic mixture.

5. Add The Vegetable Broth

Pour in the vegetable broth. The broth provides a rich, savory base, enhancing the soup’s depth of flavor. Allow the ingredients to meld together over medium heat.

6. Add Your Tomatoes

Introduce the canned tomatoes to the pot, juices and all. Crush the whole tomatoes with a spoon or use diced tomatoes for added texture. Tomatoes contribute a delightful acidity and sweetness to balance the savory black beans.

7. Spice it Up

Sprinkle in the ground cumin, a spice that adds warmth and a hint of smokiness to the soup. Adjust the quantity according to your taste preferences. Stir the pot gently, making sure the cumin is evenly distributed.

8. Simmer to Perfection

Reduce the heat to low and let the soup simmer for at least 20–25 minutes. This allows the flavors to meld and intensify. Keep the lid on to retain moisture and prevent the soup from becoming too thick.

9. Blend

​Using an immersion blender, puree until the soup is smooth and creamy and no large chunks are left. 

10. Taste and Adjust

Before serving, taste the soup and adjust the seasoning as needed. You might want to add more salt or cumin to suit your palate. The beauty of homemade soup lies in the flexibility to customize it to your liking.

How can I enhance the flavor of my black bean soup?

For a deeper flavor profile, consider adding a splash of balsamic vinegar or a squeeze of lime juice just before serving. This touch of acidity can elevate the overall taste. If you like it spicy, you can add red pepper flakes or smoked paprika. Adding bay leaf to this soup while it simmers (and removing before blending) also adds a nice flavor.

Can I make this soup ahead of time?

Absolutely! In fact, the flavors often intensify when the soup is allowed to sit. Make it a day in advance, refrigerate, and reheat when ready to serve.

What’s the best way to store black bean soup?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for future enjoyment. Just be sure to cool it completely before freezing.

What if I do not have an immersion blender?

If you do not have an immersion blender, you can blend this soup in batches (carefully) with a regular blender or food processor.

Can you use dry beans for soup?

Yes, you can use dried beans that have soaked overnight. I like using canned as they are much easier to throw in, but you can use dried beans as long as they are cooked thoroughly.

Variations and Substitutions

1. Spice it up

Variation: If you’re a fan of heat, consider adding a pinch of cayenne pepper or diced jalapeños for an extra kick. Adjust the spiciness according to your preference.

2. Add some protein

Variation: Amp up the protein content by adding cooked quinoa, lentils, or even tofu cubes. This turns your black bean soup into a heartier, more substantial meal.

3. Add more veggies 

This is a vegetarian soup, and there is always room for more veggies. Consider adding more veggies, like red bell pepper to this soup recipe. 

This is a hearty soup that uses just a few pantry ingredients and comes together incredibly fast. If you try this recipe, let me know in the comments how you liked it and any variations you may have made.

Other Recipes With Black Beans :

Black Bean Chili

Black Bean and Tortilla Soup