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Packed with hearty plant based protein, vegetables and spices, this quick and Easy Black Bean Soup is perfect for a cozy weeknight meal.
Temperatures are slowly dropping, the leaves are beginning to turn pretty shades of red, and it’s starting to feel a bit like fall around here. Not only is it time for all things apple and pumpkin, but it’s also time for comfort food and cozy soups. This delicious hearty soup makes a great weeknight meal paired with a salad or some crusty bread. Made with ingredients you likely already have in your pantry, try this Easy Black Bean Soup tonight and get dinner on the table in under 30 minutes!
Chunky or Smooth
I like to purée about half of this soup to make it thick and creamy, but if you prefer it more broth-y, you don’t need to do this. This black bean soup recipe is so versatile, too. Add rice or quinoa for a hearty stick-to-your-ribs meal, purée the whole thing and use it a dip for tortilla chips, as a topping for a baked potato, or add some macaroni noodles and eat it like a chili mac (<- this is my kids favorite way to eat it).
Top It Off
Use garnishes and toppings to customize individual bowls: avocado slices, sliced green onion, chopped tomato, a few dashes of hot sauce, vegan sour cream, crushed tortilla chips, squeeze of lime juice etc. Anything your heart desires. Make it your own and enjoy!
Easy Black Bean Soup
As always, this soup is dairy free and vegan. It is also oil free and packed with protein, fiber, folate, B vitamins, vitamin C and iron. That’s a lot of nutrition in an under 30 minute meal!
If you give this easy black bean soup recipe a try, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Easy Black Bean Soup
Ingredients
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 red bell pepper (diced)
- 4 cups cooked black beans (or about 3 cans, rinsed and drained)
- 14.5 oz can diced tomatoes
- 3-4 cups vegetable broth
Garnish/Toppings, use what you like:
- Diced avocado
- Sliced green onion
- Chopped tomato
- Fresh lime juice
- Hot sauce
- Crushed tortilla chips
- Vegan sour cream
Instructions
- In a soup pot over medium heat, sauté the onion, garlic and red bell pepper in 1/4 cup water until softened, about 5-6 minutes. Add water as necessary to prevent sticking.
- Add the cumin, oregano, smoked paprika, and salt and sauté another minute or two until the spices are fragrant.
- Add black beans, tomatoes and vegetable broth. (Start with 3 cups of broth, you can add more later if you like a thinner soup). Bring to a boil. Reduce heat to medium-low and simmer 15-20 minutes.
- Using an immersion blender, puree as much as the soup as you like (I do about 1/2). Alternately, you can carefully transfer 1/2 of the soup to a blender, purée, and add back to the pot. Add the other cup of broth if you like a thinner soup.
- Serve hot with the toppings of your choice.
Jay says
I have just made this soup and it’s delicious. The only slight difficulty was working out how to convert cups to UK measurements.
Thank you for a simple yet very tasty recipe.
Jenn Sebestyen says
Thanks, Jay! So glad you liked it. Sorry I can’t be any help converting though.
Joy says
This is delicious and so simple to cook! I was looking for something to make for a few days of healthy lunches as the weather gets chillier and this is perfect. I will be making this often!
Jenn S. says
Thank you, Joy! So happy you loved it. It’s definitely perfect for these cooler days!
Jenn Finnegan says
For something that took no time to make, it doesn’t lack in flavor. super delicious and already have plans to make this again.
Jenn S. says
Thank you, Jenn! That is awesome to hear!
Danielle says
This recipe was amazing! Super easy to make and tastes great! Will definitely be trying some more of your recipes! Thank you.
Jenn S. says
Thank you, Danielle! I’m so happy to hear you loved it! The bottom of this post has some reader faves if you’re looking for tired and true deliciousness! https://www.veggieinspired.com/about/ Enjoy!
Agness of Run Agness Run says
This is one of the best soup recipes which I have ever tried, Jenn! Thanks a bunch for introducing this recipe. Does it matter which kind of onions do I use, red or yello?
Jenn S. says
Thanks so much, Agness! The type of onion doesn’t really matter. I prefer sweet onions, but use your favorite!
Alisa Fleming says
Black bean soup is an old favorite that I haven’t made in years! I need to try this version out for lunch. My husband is into meatless lunches right now and he loves soup!
Jenn S. says
Oh perfect! I hope you both love it!
Danica says
I don’t see any nutrition info for protein and fat… is it safe to assume that there’s not fat? but what about it’s protein content, I’m no expert but I’m sure there’s protein in black beans
Jenn S. says
Hi, Danica. Thanks for your question. I’m in the process of transferring my recipes to a new system with more accurate info and this one hadn’t been updated yet. I’ve just updated it now, so have a look again. There is definitely protein! 🙂 Enjoy!
Maria says
Sounds like a yummy soup and I have canned black beans in the pantry. I assume I should rinse the black beans first then?
Jenn S. says
Hi, Maria! Yes, drain and rinse them! I’ll update the instructions – thanks for pointing that out! Enjoy!
Monica Porter says
I was surprised at how yummy this soup is! I sautéed the veggies in olive oil and my husband decided to add in a couple sprinkles of cumin, chili powder, garlic powder, pepper, and oregano to the soup while it simmered. It was SO tasty! Excited to add another simple, cheap, and quick recipe to my arsenal 🙂
Jenn S. says
Thank you, Monica! I’m so glad you liked it. Sometimes simple recipes are the best, right? Thank you so much for stopping by to leave your feedback! Have a great week!
Angie says
Well, as luck would have it, I’ve just put some black beans in to soak overnight. This soup sounds like a good idea for lunch tomorrow 🙂
Jenn S. says
It’s the perfect lunch! Super easy and filing! I hope you stop back by and let me know how it turned out!! Thanks, Angie!
Kelly Claire says
Made this one the other week. I am pregnant and needing some additional protein so I added some shredded chicken thus making it not plant based, but still delicious none the less!
Jenn S. says
I’m so glad you liked it, Kelly! Thanks! And congratulations!
Linda @ Veganosity says
I love black bean soup and this recipe looks great. I could eat a cozy soup in July, I don’t think there’s ever a wrong time for soup. 🙂
Jenn S. says
Exactly, Linda! Soup all year long over here!!
Vanessa @ VeganFamilyRecipes.com says
Hi Jenn, Love this yummy looking recipe and the ingredients couldn’t be simpler. Just the way I like it 🙂 On a side note…I saw that on your homepage your pagination isn’t working. It sends me to a 404 error page. Thought you might want to know 🙂
Jenn S. says
Hi, Vanessa! We pretty much only do simple around here! Are you talking about when you click the “Read More” at the bottom of the home page? I was having issues with that when I first switched themes, but it seems to be working for me now. Would you mind trying again and letting me know what happens?
curlsnchard says
I love black bean soup and your recipes sounds super easy and delicious <3
Jenn S. says
It’s one of my favorites, too! And this one is so easy!
Livi says
will it taste too watery without the blender? I dont think I have an immersion blender.
Jenn S. says
You can use a regular blender as well. But, if you like brothy soups, I think it will still be fine without it. The flavors will all still be there. If you are worried about it though, start with a 1/2-1 cup less of broth. You can always add more as you go if it’s not enough. Thanks for stopping by, Livi!
Maria Avery says
Looking forward to trying this one! Thanks
Jenn S. says
Thanks Maria! Please come back and let me know how you liked it! Have a great week!