Vegan black bean soup

5 from 1 vote

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Mexican

Servings:

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
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
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 teaspoon 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