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The perfect vegan black bean soup recipe! It’s healthy, easy to toss together and super flavorful. Instructions included for the slow cooker and stovetop.
When it comes to getting dinner on the table, it doesn’t get much simpler than this black bean soup recipe! I’m tempted to include this in the #EBFbasics series because I feel like everyone should know how to make an easy black bean soup.
I used my favorite spices and toppings for the version I’m sharing, but feel free to add any spices you’re dying to incorporate and top with your desired toppings. This recipe is really straightforward, but also completely customizable. And you can choose the cooking method too. I love making this soup in the slow cooker but you can also cook it on the stovetop so I’m giving instructions for both.
Feel free to tweak these ingredients based on what you have on hand! The list seems a little long but nine of fourteen ingredients are dried spices that you likely have sitting in your pantry. You’ve got this!
Soak Black Beans – First things first, make sure you soak your dried beans! Figure out when you want to actually cook your soup and adjust accordingly. I like soaking my beans overnight so I’m ready to go, but if you’re making this recipe on the stovetop you can soak them during the day and they’ll be ready to use by dinnertime.
Cook Veggies – Whether you’re making this in the slow cooker or on the stovetop, you will want to cook your veggies first! In a saucepan or large soup pot, heat the oil and add your onions, carrots, garlic and sea salt. Cook for about 10 minutes, stirring occasionally, or until the onions are translucent and beginning to brown.
For the Stovetop – Add all the remaining ingredients, including the pre-soaked beans, right into the soup pot with the vegetables. Bring the mixture to a boil, reduce the heat and simmer for about 2 1/2 to 3 hours or until the beans are tender.
For the Slow Cooker – Transfer the cooked veggies into your slow cooker and add all the other ingredients. Cover and cook on high for 6-8 hours or until the black beans are tender.
Puree – Now… choose your own adventure – you can either keep the beans whole or puree them using an immersion blender or traditional blender to your desired texture. Pureeing will thicken the soup, but you can also leave a little texture if you don’t fully puree everything! I prefer it pureed just a bit so there’s still some texture! If using a traditional blender, be careful! The soup will be hot. Blend in small amounts to prevent splattering hot soup everywhere.
Yes! Black beans are packed with plant-based protein and a good source of fiber. One 1/2 cup serving of cooked black beans has over 7.5 grams of protein and fiber. They also have a ton of vitamins and minerals like iron, phosphorus, calcium, magnesium, manganese, copper and zinc. Learn more about the black bean health benefits here.
Yes, it’s best to soak dried black beans for several reasons – soaked black beans cook faster and more evenly, plus they’re easier to digest. People often get scared to work with dried beans because of the soaking process, but it’s really not hard, I promise!
To soak black beans here’s what you do – put dried black beans in a large bowl and cover with cold water, by at least 2-3 inches. Let them soak overnight or for at least 8-12 hours. You’ll notice that the beans soak up some of the water and look a little bigger after soaking. This is normal. Once you drain and rinse the soaked beans, they’re ready to be used in whatever recipe you’re making.
Absolutely. Whether you choose to puree or keep your beans whole, you can make and freeze this soup if you won’t be eating it when you make it. I like to portion out a few servings for us to enjoy and then pop the rest in the freezer for a later meal. Meal prep tip – portion out serving sizes in individual bags prior to freezing to make defrosting a breeze. Black bean soup can be kept in the freezer for up to 3 months.
Yes! You’ll need about 3 15-ounce cans of black beans. Do not rinse, just add to the pot. You will only need about 4 cups of broth as opposed to the 8 this originally calls for. If the soup ends up too thick you can always add a little more.
Spoon the soup into bowls for serving and top with sliced avocado and fresh cilantro. Serve with a lime wedge and plantain or tortilla chips. You can also add a little sour cream and green onion. If you’re not worried about this soup being vegan or dairy-free you can also sprinkle it with shredded cheese!
This soup would be delicious paired with my pumpkin cornbread muffins or almond flour crackers. If you want a boost of protein, you can add shredded chicken. Ground chicken or turkey would also be a nice addition. Just cook the protein first and then mix it into the finished soup.
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Enjoyed by both the vegetarian in the house and meat eaters!
Yay! So glad this soup was a hit, Kris. Thanks for making it and for coming back to leave a review. I so appreciate it!
Great recipe – I’ve shared it with many friends!
Yay! I’m happy to hear that, Jacquie. Thanks for coming back to leave a review, I really appreciate it!
Woo! So happy to hear that, Jacquie. Thanks for coming back to leave a review and star rating, I really appreciate it!
Can I use chicken broth instead of veg broth?
Hi Ann Marie! If you don’t need it to be vegetarian, yes! Using chicken broth instead of vegetable broth is just fine. Let me know how it turns out for you!
This soup is easy and delicious. The spice mix is really good. Eating Bird Food has become my recipe site of choice. The healthy recipes are clear, easy to follow, and most importantly, delicious. Brittany frequently provides easy to use substitutes for items on the ingredient list. Excellent site.
Ahh! This makes me so happy to hear, Deb. Thanks so much for making the soup, the review and the kind words. I so appreciate it!
Hi, I should add 5 stars. (Newbie)