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 get 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 straight forward, 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 too so I’m giving instructions for both. 

Bowl of black bean soup topped with avocado, cilantro, red cabbage, and lime.

Are Black Beans Healthy?

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.

Spoonful of black bean soup out of the slow cooker.

Do You Need to Soak Dried Black Beans?

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 the beans, they’re ready to be used in whatever recipe you’re making.

Two bowls of black bean soup topped with avocado, cilantro, green onion, and lime. Spoons, a dish cloth, and a bowl of plantain chips are next to the bowls.

Can Black Bean Soup Be Frozen?

Absolutely. Whether you choose to puree or keep your beans whole, you can prep and freeze this soup if you won’t be eating it the week 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=done! Black bean soup should keep in the freezer for at least 3 months. 

Ingredients in Black Bean Soup

Like I said earlier, 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!

  • dried black beans – buy these from the bulk bin for the best deal 
  • veggies – garlic, onion and carrots 
  • spicescumin, chili powder, cayenne pepper, dried basil, dried oregano, bay leaf, pinch of cinnamon, sea salt and black pepper

Two bowls of black bean soup topped with cilantro, green onion, avocado, and lime. A bowl of plantain chips are next to the bowls of black bean soup.

How to Make Black Bean Soup

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. 

Whether you’re making this in the slow cooker or on the stovetop, you 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, stirring occasionally, for about 10 minutes or until the onions are translucent and beginning to brown.

For the stovetop version you’ll add all the remaining ingredients right into the soup pot. If you’re making this recipe in your slow cooker, you’ll transfer the cooked veggies into your slow cooker at this point and add all the other ingredients.

For the stovetop version, you’ll bring the mixture to a boil, reduce the heat and simmer for about 2 1/2 – 3 hours or until the beans are tender.

For the slow cooker, you’ll cover and cook on high for 6-8 hours or until the black beans are tender. 

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!

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.

Like this recipe? Here are other soup recipes you should try!

If you make this easy black bean soup recipe, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

Print

Easy Black Bean Soup


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings

Description

The perfect black bean soup recipe! It’s healthy, easy to toss together and super flavorful. Instructions included for the slow cooker and stovetop.


Ingredients

  • 1 pound dried black beans (about 2 1/2 cups), soaked and rinsed
  • 1/2 Tablespoon olive oil
  • 1 large onion, chopped
  • 4 carrots, chopped
  • 4 cloves garlic, finely chopped
  • 1 Tablespoon ground cumin
  • 1 Tablespoon ground chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • pinch of cinnamon
  • 1/2 teaspoon sea salt + more to taste
  • 1/2 teaspoon ground black pepper + more to taste
  • 8 cups vegetable broth
  • for serving: chopped fresh cilantro, avocado and lime wedges

Instructions

  1. Soak the beans overnight or about 8-12 hours. (see notes above). Drain and rinse.
  2. In a large soup pot, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes.
  3. Add all the other ingredients to the pot, except the lime, cilantro and avocado. Stir to make sure everything is combined. Bring mixture to a boil before reducing the heat to medium and letting the soup simmer for about 2.5 – 3 hours, or until the beans are tender and creamy. Remove bay leaf.
  4. At this point you can either keep the beans whole or puree using an immersion blender or traditional blender to your desired texture. I like to puree just until pieces of the beans are still visible. This makes the soup thick, but keeps a bit of the texture.
  5. Taste soup and season with additional salt and pepper, if needed. Spoon soup into bowls for serving and garnish with avocado and cilantro. Serve with a lime wedge.

Slow Cooker:

  1. Soak the beans overnight or about 8-12 hours. (see notes above). Drain and rinse.
  2. In a saucepan, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes.
  3. Place cooked veggie mixture in your slow cooker and add all the other ingredients except the lime, cilantro and avocado. Stir to make sure everything is combined.
  4. Cover and cook on high for 6-8 hours, until beans are tender and creamy. Remove bay leaf and follow instructions for blending and serving above.
  • Category: Lunch/Dinner
  • Method: Slow Cooker
  • Cuisine: Soup

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 199
  • Sugar: 4g
  • Sodium: 512mg
  • Fat: 6g
  • Carbohydrates: 42g
  • Fiber: 22g
  • Protein: 14g

Keywords: black bean soup, slow cooker black bean soup

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    19 comments
  1. Another winner!
    So comforting to come home from work to the home smelling good and the wonderful soup just waiting for us last night.
    Appreciate your helping us so much!
    Try it, everyone!

  2. For breakfast I made your pumpkin protein pancakes topped with half of a banana, 1 tbsp walnuts and a tiny drizzle of agave syrup… My husband (a serious carnivore /typical male food lover) adored it!!! I heard MMM from the other room 😉 Then, for dinner I made the black bean soup and we both enjoyed it SO much and my young nephews did too!! Thanks again for such wonderful recipes!

    • Hi Katie – Thank you so much for coming back to leave a comment and let me know how the recipes turned out. I LOVE it when readers do this. 🙂 So glad you and your hubby liked the pancakes and the soup.

  3. My husband doesn’t eat tomatoes because of their acid content and I have been searching for a crock pot taco soup substitute. I just made this yesterday and was so happy with how it turned out! Thanks for posting this! I just found your blog a few days and am so happy to find all of these wonderful healthy recipes.

  4. Great recipe, sucker for black bean anything! Do you think the crock pot is necessary for the soup though? I wonder if a large pot and low heat would suffice?
    –Sarah

    • A large pot would be perfectly fine and I don’t think you have to cook it for 8 hours either. The original recipe’s instructions would work too: Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours.

  5. Another delicious recipe! Yum- there is something so great about soup in the winter! I love the avacado chopped on top too. Is corn bread healthy…?
    It’s also super fun to read about other TEDx events- I was part of the first Buffalo version last year. 🙂

  6. The soup looks so good! Perfect way to enjoy your veggies! Also a perfect meal for vegan and vegetarians lots of protein and fiber 🙂

    My mom taught me neat trick to freeze my leftover soups in small plastic containers and anytime I am in need of a quick meal all I have to do is defrost. (I’ve tried it with bean soups in the past and it was perfect!)

    By the way did you watch modern family last night? What did you think? Lily’s light up dress was too cute!!

    Have a great day 🙂

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