This easy Vegan Black Bean Soup is a creamy, protein-packed, 30-minute dinner made in one pot. Top it with avocado, tortilla chips, and vegan sour cream for a customizable meal the whole family will love!
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.93 stars (26 reviews)
Keywords
black bean soup, vegan black bean soup, vegan soup recipes
Heat the oil in a large soup pot over medium heat, then add the onion and saute for about 3 minutes until translucent. Add the garlic and saute 1 more minute.
Add the diced carrot and celery, and saute for 1 minute, stirring. Pour in the beans, vegetable broth and cumin. Bring to a boil, then lower heat to a simmer and cook for 15 minutes.
Blend some of the soup: Put 3 cups of the soup in a blender, and blend until smooth. Add back to the pot and stir. Alternately, you can use an immersion blender to blend some of the soup right in the pot.
Add the lime juice, hot sauce and salt to taste. Serve immediately with desired toppings.
Nutitrion
Serving Size: 1 0f 8 servings
Calories: 235 kcal
Carbohydrates: 41 g
Protein: 13 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 765 mg
Sugar: 3 g
Reviews
Megan on 2026-05-06 (5 stars): Hello! I haven't made this yet but I'm giving it 5 stars already because all of your recipes are 5 star quality! Just wondering what quantity of dried black beans to use instead of canned?
Marie on 2025-11-23 (5 stars): Simple, cheap and so tasty. Thank you!
Carol on 2025-06-18 (5 stars): Delicious. I added 1 chipotle pepper in adobo sauce
Chuck Paddington on 2025-04-28 (5 stars): How would I modify this recipe if I wanted to use dried Rancho Gordo beans? But keep it in one pot? Soak them really good and add them after the base sauté? Thanks Nora!
Ejl on 2025-04-27 (5 stars): This is one of my favorite soup recipes. It’s simple and delicious. I usually serve it with a few pieces of air fried tofu and avocado. Thank you so much!
Sara on 2024-10-05 (5 stars): Outstanding recipe! I made a handful of modifications to accommodate the ingredients I had on hand and it still came out wonderfully. I swapped celery for bell pepper, and used half the amount of broth and black beans, and added diced tomatoes as the soup simmered. I’m confident this soup will become a regular part of our home menu this fall & winter.
Sonja on 2023-10-31 (5 stars): Thank you for this delicious recipe! I cooked it in my Breville pressure cooker. It turned out perfectly. It will be added to my list of favorite soups from now on.
Linda Wilson on 2022-10-05 (5 stars): This recipe is delicious! I added 1 T of smoked paprika because I love that spice. And I am sure that cilantro, avocado and tortillas would have added another dimension to the soup, but the recipe is tasty as is! Thank you, Nora!
Debbie Knight on 2022-08-12 (5 stars): This soup was so easy and delicious!
Tony on 2022-07-04 (5 stars): I’m a huge carnivore but had to change my diet to better my health. Never in a million years would I have ever said this black bean soup is my favorite vegan soup of all time! I’m definitely making more next week!
I made my black beans from stratch(crock pot 1 lb dried black beans with lots of green onions, two cloves of garlic, sprinkle of cumin, and 5 cups of water on high for 4 hrs)
I added more carrots and celery to the recipe and I’m in heaven! I love your recipe! Will try the vegan cornbread next.
Lesley on 2022-04-27 (4 stars): This is absolutely delicious - my vegan, plant-based & meat eating family & friends all love it! I make one change - we're sweet potatoes addicts in my family, so I always add one and it's silky texture and nutritional worth make its inclusion worthwhile.
Lindsey on 2021-11-24 (5 stars): I can’t remember if I wrote a review before or not so I’m writing one now. This is my favorite soup. I cannot stop making it. I think I have made it 5 times in the last 6 weeks. It is so easy to make. I have used the instant pot and stove top and it always comes out perfect.
Kayla on 2021-10-16 (5 stars): An amazing, simple & quick recipe that everyone will love! Will definitely be making again. I’d recommend making Nora’s cornbread with it!
