Creamy vegan black bean soup

Easy black bean soup (Instant pot and stove top)

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

This soup is the tits.

There is honestly nothing like a comforting bowl of delicious soup to get you through these cold months (well, except maybe a nice cuddle f&ck session under the cozy blankets……just me?)

Anyway….. This creamy vegan black bean 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)

Tips for making vegan black bean soup

• 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.

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

Happy munching!

Vegan black bean soup

Creamy, satisfying and easy vegan black bean soup. Freezer friendly, gluten free and dairy free. One pot easy weeknight meal that’s high in protein.

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Course: Main Course

Cuisine: Mexican

Keyword: black bean soup, one pot, vegan soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6

Calories: 123kcal

Author: Maria

US Customary – Metric

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
• 2 tsp smoked paprika
• 1 tsp chipotle powder ¼ or ½ tsp if you don’t like spice
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 vegetable bouillon cube
• 4 15oz cans black beans – drained and rinsed
• 15 oz can of diced tomatoes
• 5 cups water
• ½ lime – juiced
• 1 tsp favorite hot sauce add more if you like spice.
• 2 tbsp fresh cilantro – chopped optional
• ⅓ cup canned coconut milk OR vegan mayo.
• Additional salt if needed

US Customary – Metric

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, 1 tsp salt 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, add the lime juice, hot sauce, cilantro (optional) 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, 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
• Add the lime juice, hot sauce, cilantro (optional) 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, chopped avocado, or vegan feta cheese (Violife’s feta cheese will knock your socks off)

Video

Notes

This soup freezes very well. Save your leftovers for later!

Make sure to get canned coconut milk – full fat, not the lite or reduced fat. Don’t get the box of coconut milk that you find with other non-dairy milks.

The canned coconut milk can usually be found in the “world” aisle of your grocery store, where you find other asian foods like Thai curry paste, Thai noodles and what not.

If soup gets too thick, just add a little more water if you’d like.

This soup is even better the next day once it’s had a chance to sit. Goes well with tortilla chips.

Nutrition

Calories: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Sodium: 650mg | Potassium: 355mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2875IU | Vitamin C: 38mg | Calcium: 74mg | Iron: 3mg

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Creamy vegan black bean soup (Instant pot and stove top)