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Vegan black bean soup in a white bowl

Vegan black bean soup

Creamy, satisfying and easy vegan black bean soup. Tastes just like Panera bread. Freezer friendly, gluten free and dairy free. One pot easy weeknight meal that's high in protein.
5 from 1 vote
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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: 380kcal
Author: Maria

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion ( diced)
  • 1 medium carrot (diced small)
  • 1 medium red bell pepper (diced)
  • 6 cloves garlic (minced)
  • 1 tablespoon cumin
  • ½ teaspoon smoked paprika (optional)
  • ¼ teaspoon chipotle powder (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 chicken flavored vegan bouillon cubes
  • 4 (16 ounce) cans black beans (un drained)
  • 15 oz can of diced tomatoes
  • 5 cups water
  • ½ lime (juiced)
  • 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
    2 tablespoons olive oil, 1 red onion, 1 medium carrot
  • Add the cumin, smoked paprika, chipotle powder, bell pepper, oregano, and minced garlic. Cook for another five minutes
    1 medium red bell pepper, 1 tablespoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon chipotle powder, 1 teaspoon dried oregano, 6 cloves garlic
  • Add the beans, canned tomatoes, water, salt, black pepper, 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
    1 teaspoon salt, 2 chicken flavored vegan bouillon cubes, 4 (16 ounce) cans black beans, 15 oz can of diced tomatoes, 5 cups water, Additional salt if needed, ½ teaspoon black pepper
  • 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.
    ⅓ cup canned coconut milk, ½ lime
  • Adjust the seasoning and add more salt or pepper if needed
    Additional salt 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

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

Nutrition Facts
Vegan black bean soup
Amount per Serving
Calories
380
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Sodium
 
1830
mg
80
%
Potassium
 
1213
mg
35
%
Carbohydrates
 
58
g
19
%
Fiber
 
22
g
92
%
Sugar
 
5
g
6
%
Protein
 
19
g
38
%
Vitamin A
 
2647
IU
53
%
Vitamin C
 
45
mg
55
%
Calcium
 
172
mg
17
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.