Vegan Black Bean Soup
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
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small white or yellow onion, diced
- 1 bell pepper, chopped
- 1 large tomato, diced
- 1 jalapeño, seeded and diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon ground cumin
- 2 tablespoons chipotle peppers in adobo sauce, roughly chopped
- 5 cups black beans, cooked
- 2 cups vegetable broth
- 1 lime, zest and juiced
- 1/3 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a soup pan over medium heat. Add in the onion and cook until softened, about 5 minutes.
- Add in the bell pepper, tomato, jalapeño and garlic and cook another 5 minutes, stirring occasionally, until vegetables are softened. Add in the spices and cook for 30 more seconds until just fragrant.
- Stir in the chipotle peppers, black beans, and vegetable broth and bring to a simmer. Cook for 10-15 minutes, then remove 2 cups of the soup and place into a blender. Puree, then add back to the soup. Alternatively, you can use an immersion blender to blend some of the soup-- the idea is to add in a creamy texture with the blended beans while still keeping most of the soup chunky and thick. Cook an additional 10-15 minutes.
- Just before serving, stir in the lime zest and juice and cilantro. Season, adding salt/pepper to taste and serve.
Notes
- This is a great recipe to make when you have leftover cooked black beans. If you don't have prepared black beans, substitute in 3 cans of drained and rinsed black beans.
Nutrition