Vegan black bean recipe
Creamy vegan black bean soup. Easy vegan dinner to make for a busy weeknight. Healthy and high in protein and fiber. Instant pot and stovetop directions. Tastes like Panera bread black bean soup
There is honestly nothing like a comforting bowl of delicious soup to get you through these cold months.
This soup is
- easy to make (of course)
- full of protein
- gluten free
- high in fiber
- healthy for your gut flora (those little f$ckers love fiber)
- damn tasty
- one pot meal (duh, it’s soup)
Ingredients
Black beans
I use canned black beans because it’s faster. But you can also make your own black beans and use them.
Vegetables
Carrots, onions, celery, red bell pepper and garlic. Lots of garlic. Use whatever vegetables you have on hand, if you want to use them up.
Diced tomatoes
Canned tomatoes work really well.
Canned coconut milk
This will give the soup a nice creamy consistency. You can also use vegan mayo or vegan yogurt.
Spices
I use a mix of chipotle powder and smoked paprika for a nice smoky flavor, cumin and oregano. If you don’t want a smoky flavor at all, leave out the chipotle powder and smoked paprika.
Recipe tips
- I provided both stove top and instant pot/pressure cooker directions for you in the recipe card.
- Make sure to drain and rinse your beans because the water that it comes in will make you pass gas better than Grandpa at thanksgiving.
- You can either use canned beans, or make your own if you have a pressure cooker.
- IF YOU DON’T LIKE SPICE, use only ½ to ¼ tsp of chipotle powder, or just substitute for 2 tsp smoked paprika and no chipotle powder.
- This soup tastes amazing without the added vegan cream, but my creams of choice (gonna let this one slide) are: vegan mayo, unsweetened coconut milk, unsweetened plain vegan yogurt (I used kite hill’s greek style) or cashew cream.
- Feel free to omit cilantro if you’re one of those people that hates cilantro.
- My favorite toppings of choice are hot sauce, avocado and Violife vegan feta. That feta is mind-blowing. It reminds me of goat cheese.
Share this recipe with a fellow black bean soup lover.
Storing
This soup freezes really well. Seal it in an air tight container and keep it in the freezer for 3 months. Let it thaw out in the fridge the night before you want to warm it up.
This will last 5-7 days in the fridge.
More delicious vegan recipes:
- Savory beefless stew
- Meaty vegan instant pot chili
- Instant pot vegan chicken noodle soup
- Instant pot lentil and sweet potato soup
- Winter white bean and kale soup
- Vegan beef stew
- Vegan Thai red curry
Vegan black bean soup
Ingredients
- 2 tbsp olive oil
- 1 red onion ( diced)
- 1 medium carrot (diced small)
- 1 medium red bell pepper (diced)
- 6 cloves garlic (minced)
- 2 tbsp cumin
- ½ tsp smoked paprika (optional)
- ¼ tsp chipotle powder (optional)
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 chicken flavored vegan bouillon cubes
- 60 ounces black beans (4, 16 ounce cans) (drained and rinsed)
- 15 oz can of diced tomatoes
- 5 cups water
- ½ lime (juiced)
- ⅓ cup canned coconut milk (OR vegan mayo.)
- Additional salt if needed
Instructions
Stove Top directions
- Add oil to a soup pot and heat on medium heat. Add the diced onion and carrot and season with a small pinch of salt. Cook until translucent – about 5 minutes
- Add the cumin, smoked paprika, chipotle powder, bell pepper, oregano, and minced garlic. Cook for another five minutes
- Add the beans, canned tomatoes, water, bouillon cube and black pepper. Bring to a boil, then turn down heat to a simmer. Simmer on medium low for 20 – 25 minutes with the lid half on
- Turn off heat and transfer ½ cup to a blender and blend until smoothish. Return blended ½ cup of soup to the pot and stir. You can also use an immersion blender directly in the soup and blend just for 10-20 seconds. You don’t want to over blend and release too much starch from the beans and make it too gooey.
- Once you're ready to serve, stir in the coconut milk and add the lime juice.
- Adjust the seasoning and add more salt or pepper if needed
- Top with vegan sour cream, cilantro, chopped avocado, or vegan feta cheese (Violife's feta cheese will knock your socks off)
Pressure cooker directions
- Set your pressure cooker to sauté mode and add the olive oil. Add the onion and carrot and season with a pinch of salt. Cook for 5 minutes or so, until onions look translucent.
- Add the cumin, smoked paprika, chipotle, bell pepper, oregano, and minced garlic. Cook for another 5 minutes
- Add the beans, water, bouillon cube, 1 tsp salt, black pepper, and canned tomatoes.
- Cover your pressure cooker and cook on high pressure for 5 minutes. Let it slow release for 5 minutes
- Quick release the rest of the pressure and remove lid
- Turn off heat and transfer ½ cup to a blender and blend until smoothish. Return blended ½ cup of soup to the pot and stir. You can also use an immersion blender directly in the soup and blend just for 10-20 seconds. You don’t want to over blend
- Stir in the lime juice, and ⅓ cup of canned coconut milk (or vegan mayo)
- Adjust the seasoning and add more salt or pepper if needed
- Top with vegan sour cream, cilantro, chopped avocado, or vegan feta cheese (Violife's feta cheese will knock your socks off)
Video
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Suzi
Nicely done!! This is going to be our GO TO black bean soup from now on!! Used fresh tomatoes in place of canned, cuz its the season of abundance and we need to use em up!! Followed all else. Fantastic flavor and texture and just right on the heat and the spice. Thanks for this one!! Can’t wait to share