Description
This hearty and flavorful Vegan Black Bean Soup is a perfect comforting meal made with black beans, fresh vegetables, and warming spices. Blended partially for a creamy texture, it’s easy to prepare on the stovetop and can be customized with a variety of delicious vegan toppings. Ideal for meal prep, this soup is nutritious, satisfying, and freezer-friendly.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 3 celery ribs, chopped small
- 4 (15-ounce) cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 tablespoon ground cumin
- 2 tablespoons fresh lime juice
- 1 teaspoon hot sauce, or more to taste
- 1/2 teaspoon salt, or more to taste
Optional Toppings
- Vegan sour cream
- Fresh chopped cilantro
- Avocado slices
- Jalapeños
- Diced tomatoes
- Hot sauce
- Shredded vegan cheese
- Vegan cornbread
- Tortilla chips
Instructions
- Heat the oil and sauté onions: Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for about 3 minutes until translucent and softened.
- Add garlic and vegetables: Add the minced garlic to the pot and sauté for 1 more minute until fragrant. Then add the diced carrot and chopped celery, sautéing for an additional 1 minute while stirring to combine flavors.
- Add beans, broth and spices: Pour in the drained black beans, vegetable broth, and ground cumin. Stir well and bring the mixture to a boil over medium-high heat.
- Simmer the soup: Reduce the heat to low to maintain a gentle simmer. Cook uncovered for 15 minutes, allowing the flavors to meld and the vegetables to soften.
- Blend part of the soup: Carefully transfer about 3 cups of the soup into a blender and blend until smooth. Return the blended soup back into the pot and stir to combine. Alternatively, use an immersion blender right in the pot to partially blend the soup for a creamy texture with some chunks.
- Season and serve: Stir in the fresh lime juice, hot sauce, and salt to taste. Adjust seasoning if needed. Serve the soup immediately topped with your choice of vegan sour cream, cilantro, avocado, jalapeños, diced tomatoes, vegan cheese, cornbread, or tortilla chips.
Notes
- This soup freezes well and can be stored in the freezer for up to 3 months. It will keep in the refrigerator for up to 5 days, making it ideal for meal prep.
- Blending some of the soup in a blender yields a creamier texture compared to using an immersion blender alone. You can blend more for a smoother soup without chunks if preferred.
- You can make this recipe in an Instant Pot by using the sauté function for the vegetables, then pressure cooking the soup for 5 minutes at high pressure. Let natural release before blending and adding the lime juice and hot sauce.
- Adjust hot sauce quantity based on your preferred spice level.
- Use low-sodium vegetable broth to control salt content if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
