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    Home » Recipes » Soups / Stews / Chili

    Modified: Aug 1, 2023 · Published: Jan 2, 2021 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Black Bean Soup

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    This creamy Vegan Black Bean Soup has a slight kick from roasted green chiles and spices. Made with canned black beans.

    Vegan Black Bean Soup with roasted green chiles, vegan sour cream, and hot sauce on top.

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    This Vegan Black Bean Soup could not be any easier. It's made with canned black beans, roasted green chiles, and spices.

    Top with your favorite toppings to customize it. This soup is warm and comforting.

    Other comforting recipes are my Coconut Tomato Soup, Vegan Vegetable Soup recipe, Vegan African Peanut Stew, and Black Bean and Corn Chili.

    Some black bean recipes to try are my Chipotle Bean Dip and my Black Bean Hummus.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • ❄️ Can I Freeze It?
    • 🥑 Toppings
    • 👩🏻‍🍳 Recipe FAQs
    • Vegan Soup Recipes
    • 📋 Recipe
    •  
    • 💬 Comments

    ❤️ Why You'll Love It

    • Made with pantry staples, it is simple and easy to make.
    • It's done in less than 30 minutes.
    • It's freezer-friendly and easy on a budget.

    🧾 Ingredients

    Vegan black bean soup ingredients on a cutting board with labels.
    • Onion: Adds a sweet pungent flavor.
    • Olive oil: For cooking the onions and garlic.
    • Garlic: Adds a pungent flavor.
    • Black beans: I used canned black beans. You could make them from scratch before adding them to the soup. Pinto beans also taste great in soup. I used them in my 3 Ingredient Bean Soup recipe.
    • Vegetable broth: I used low-sodium vegetable broth so that I can control the amount of salt. You can use regular vegetable broth or even homemade broth.
    • Roasted green chiles: Adds a spicy flavor. You can use any green chiles. You could also use a jar of salsa.
    • Cumin, chili powder, and cayenne pepper: Add warm spices.
    • Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

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    🔪 Instructions

    Chopped onions and minced garlic in a large saucepan.

    Step 1: Add olive oil and chopped onion into a large saucepan. Sauté on medium heat until translucent. Add garlic and cook 30 seconds more.

    Vegetable stock, black beans, and the rest of the ingredients added to the stockpot.

    Step 2: Add vegetable broth, black beans, roasted green chiles, and spices. Cook for 15 minutes. Let cool.

    Half of the soup in a blender after blending.

    Step 3: Blend half the soup in a high-speed blender and return to the pan. Heat and serve.

    Spoonful of Vegan Black Bean Soup.

    ❄️ Can I Freeze It?

    • Make sure to let the soup cool completely before placing it in a freezer bag or air-tight container.
    • Liquids expand as they freeze, so don't fill containers or bags all the way full. For freezer-safe containers, leave about an inch of space from the top. For freezer bags, fill about ¾ the way full. Let out as much air as you can, and lay flat in the freezer.
    • Don't forget to label your bag or container with the date, or if you prefer, the date it should be eaten. You can keep soup in the freezer for 4-6 months, but flavors in the freezer start to fade around 2 months.
    • When you're ready to eat, let the soup thaw overnight in the fridge, then heat in a saucepan or microwave.

    🥑 Toppings

    • Vegan sour cream
    • Avocado slices
    • Hot sauce
    • Roasted green chiles
    • Shredded vegan cheddar
    • Restaurant Style Salsa or Fresh Serrano Salsa
    • Cilantro
    • Guacamole
    Vegan Black Bean Soup in two bowls close up.

    👩🏻‍🍳 Recipe FAQs

    What is black bean soup made of?

    This vegan black bean soup is made with onion, garlic, black beans, vegetable broth, green chiles, and spices.

    How long does black bean soup last in the fridge?

    This black bean soup will last 5 days in an airtight container in the fridge.

    Vegan Soup Recipes

    • Creamy Sweet Potato Rosemary Soup in two bowls.
      Creamy Sweet Potato Rosemary Soup
    • Easy Tomato Soup
      Easy Vegan Tomato Soup With Tomato Paste 
    • Tofu Noodle Soup
      Tofu Noodle Soup
    • Vegan Tortilla Soup
      Easy Vegan Tortilla Soup

    If you tried this Vegan Black Bean Soup Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Vegan Black Bean Soup
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    5 from 2 votes

    Vegan Black Bean Soup

    This creamy Vegan Black Bean Soup has a slight kick from roasted green chiles and spices. Made with canned black beans.
    Course Soup
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 25 minutes minutes
    Servings 4
    Calories 326kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • high speed blender

    Ingredients

    • ½ cup chopped onions
    • 1 tablespoon olive oil
    • 1 clove garlic minced
    • 2 (15 ounce) cans black beans
    • 2 cups low sodium vegetable broth
    • 2 tablespoons roasted green chiles (or canned jalapeño)
    • ½ teaspoon cumin
    • ¼ teaspoon chili powder
    • ¼ teaspoon cayenne pepper
    • Salt and pepper

    Instructions

    • Place olive oil in a large saucepan. Turn the heat on medium. When hot, add chopped onions and sauté until translucent.
    • Add garlic and cook for 30 seconds.
    • Add vegetable broth, black beans, roasted green chiles, and spices.
    • Simmer for 10-15 minutes. Let cool.
    • Place ½ of the soup in a blender. Blend until smooth and creamy. Return the mixture to the pan with the rest of the soup and heat.

    Notes

    This soup will last up to 5 days in an airtight container in the fridge.
    To freeze it make sure to let the soup cool completely before placing it in a freezer bag or air-tight container.
    Don't fill containers or bags all the way full. For freezer-safe containers, leave about an inch of space from the top. For freezer bags, fill about ¾ the way full. Let out as much air as you can, and lay flat in the freezer.
    You can keep soup in the freezer for 4-6 months, but flavors in the freezer start to fade around 2 months.
    When you're ready to eat, let the soup thaw overnight in the fridge, then heat in a saucepan or microwave.

     

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    Nutrition

    Calories: 326kcal | Carbohydrates: 54g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Sodium: 499mg | Potassium: 769mg | Fiber: 19g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 5mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Soups, Stews, Chili

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      5 Ingredient Sun-Dried Tomato Soup
    • Slow Cooker Tempeh Chili
      Slow Cooker Tempeh Chili
    • African Peanut Stew
      African Peanut Stew
    • Creamy Roasted Cauliflower and Garlic Soup
      Creamy Roasted Cauliflower and Garlic Soup

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