Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan Black Bean Soup! This hearty, spicy black bean soup is super creamy and delicious. This black bean soup recipe was first published in 2012 and updated in 2021.
I have so many old recipes on this blog, that I forget most of what I’ve posted over the last decade or so. As I was cleaning up my website a few days ago, I stumbled upon this black bean soup that I originally posted in 2012. Way back when I didn’t know the first thing about food photography or caring too much to include a blog introduction. Just a recipe with a terrible phone photo; it’s how 99% of this space looked pre 2014/2015. Oh, how times have changed.
I vaguely recalled this vegan black bean soup recipe, but the ingredients sounded delicious so I knew I wanted to retest it. Wow! What a flavor surprise– smoky, spicy and hearty, this may be one of my favorite black bean soups ever. Too bad this one was hidden all these years as I know it’ll be a hit with you and your family as well.
This black bean soup recipe is very customizable to your flavor preferences.
Chipotle peppers are either yay or nay for most people. I love them, but my husband detests them. If you’re in the later camp, then I recommend subbing in smoked paprika instead of the chipotle peppers for a similar smoky taste.
Additionally, you can keep the soup brothy or make it creamy by pureeing some of the finished soup in a blender and then adding back to the pot.
Vegan Black Bean Soup! This hearty, spicy black bean soup is super creamy and delicious. Made with pantry ingredients and ready in less than 1 hour.
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(7 comments) leave a comment
I made this for a work pot luck because of a couple of vegetarians (No egg, dairy ok). It was quick, easy, very flavorful. The vegetarians loved it and the meat eaters asked if there was actually any meat!! I said “no” and shared the recipe. This is now officially on my winter list of food.
So glad to hear!
AWESOME!!! It’s 91 degrees at the end of August, whipped this up, modified the heat, and LOVE it!!! As a beginner cook, this was fun to make and amazing to eat. 🙂 Added 1/2 an avocado, a twist of sea salt and pepper to it, and, as the website says, YUMmly!
Love hearing that, thanks Patty!
Trying the soup today for lunch. Not sure what to do with the chipotle chilies in adobo, should I be cutting those up or leaving whole? Also should I add some of the adobo sauce? Thanks so much xo
You can add in the peppers alongside the black beans in step 3. If you want more chipotle flavor, then you can add in additional adobo sauce– up to you! I just added a note to roughly chop them, some will also get pureed when you blend some of the soup.