This Easy Vegan Black Bean Soup Recipe is Oil-free, just 8 simple ingredients and ready in less than an hour! It is not your ordinary bland black bean soup, but loaded with flavor and the perfect texture!
EASY VEGAN BLACK BEAN SOUP
No more bland black bean soup my friends. I’ve had some of those and nope, this one has so much flavor and the perfect texture. It’s not too runny and not too thick. Seriously, have you had a black bean soup where it’s like paste? I have a little trick for this one, I puree 2 cups of the soup and then mix it back into the soup and it creates the perfect texture.
This easy vegan black bean soup is also oil-free and super simple to make, like with all of my recipes. Bonus, it is both hubby and kid-approved! If you love beans in your soup, then you must try my Smoky Sweet Potato Black-eyed Pea Soup!
HOW TO MAKE VEGAN BLACK BEAN SOUP
As always, you will just need 8 easy ingredients (+salt & water):
- cooked black beans
- medium-heat salsa
- red onion
- garlic
- tomato paste
- smoked paprika
- ground cumin
- dried oregano
First, you will cook the red onion and garlic until soft. Add the remaining ingredients and bring back to a boil, then lower the heat to medium-low and simmer for 15 minutes.
You will remove about 2 cups of the soup and puree in a food processor into a somewhat smooth consistency similar to applesauce.
Return it back to the soup and mix in. This creates the best texture, as it thickens up the soup, while still having remaining liquid and whole beans in tact.
Add the black bean soup serving bowls and top with sliced avocado, chopped cilantro and fresh limes, if desired. Although the soup is absolutely delicious on it’s own, the toppings take it up a notch for presentation and extra flavor!
LOTS OF FLAVOR IN THIS BLACK BEAN SOUP
What makes this oil-free black bean soup so unbelievably delicious is the added smoked paprika and dried oregano, not something typically in a black bean soup, but it adds another dimension of flavor. I also added tomato paste for extra depth and keep it from being a boring, bland one-note black bean flavor. That with the salsa, cumin and lots of garlic and it truly even won over my husband!
I hope you all really love this Easy Vegan Black Bean Soup Recipe!
Other Awesome Vegan Soup Recipes Readers Love:
- Vegan Cauliflower Curry Soup
- Low-fat Smoky Broccoli Potato Soup
- Sweet Potato Broccoli Cheese Soup
- Lazy Red Lentil Curry Soup
- Sweet Potato & White Bean Curry Soup
- Lazy Day Tomato Bisque
- Easy Vegan Ramen Noodle Soup
- Tomato Rice Vegetable Soup
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Black Bean Soup Recipe (Oil-free)
Ingredients
- Two 15oz cans low-sodium black beans, drained and rinsed (OR 3 cups cooked, 510g)
- 1 packed cup (160g) finely diced red onion
- 5 extra large garlic cloves, minced (12g) (Don't be shy, lots of flavor in garlic)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt and 1/8 teaspoon black pepper (this may vary depending on your beans)
- 2 1/2 cups water
- 1 cup (240g) medium-heat smooth salsa (IF your salsa is rather chunky, PUREE it first into a smooth consistency similar to applesauce, as you need and want the liquid and flavor to spread out into the soup)
- 3 tablespoons (45g) tomato paste
OPTIONAL TOPPINGS
- sliced avocado
- lime wedges
- freshly chopped cilantro
- oil-free tortilla strips SEE DIRECTIONS
Instructions
- Please follow these steps and the order of cooking and you will end up with an amazing soup.
- Have all of your ingredients ready to go, as the soup comes together rather quickly.
- To a large pot, add the onion and 6 tablespoons (90g) water over medium heat and bring to a simmer. Cook 5 minutes, stirring often, and then add the garlic. Stir for 1-2 minutes until softened. If the water runs out, add just a tiny amount to keep the garlic from burning.
- Add the cumin, smoked paprika, oregano, salt and pepper and stir around for about 30 seconds until aromatic and the spices absorb the liquid.
- Quickly add the 2 1/2 cups water, salsa, tomato paste and beans and stir well until smooth.
- Turn the heat back to high and bring to a boil, once boiling, lower the heat to medium-low, cover and simmer about 15 minutes, stirring occasionally. Lower the heat if needed if it's starting to stick at the bottom, as you don't want to cook the soup away. This will vary depending on your stove top.
- Remove from the heat. Scoop out about 2 scant cups of the bean soup and puree (as pictured) in a food processor. Add this back to the soup and stir in. This creates the best texture, as it thickens up the soup, while still having remaining liquid and whole beans in tact. At this point, taste it. Since I used low-sodium beans, mine needed more salt and I added another 1/4 teaspoon of salt and it was perfect. Depending on your beans and salsa, yours may vary.
- Add to bowls and top with avocado, cilantro and lime wedges if desired.
- If desired, you can also top with oil-free tortilla strips. Preheat an oven to 400°F and line a pan with parchment paper. Cut a few yellow corn tortillas into 1/2 inch thick strips. Lightly brush with lemon juice and sprinkle with salt. Bake until crispy and starting to turn golden brown, 5-8 minutes. Top over the soup and serve immediately.
Ooh! This looks awesome! We just finished making your cocoa chili but this will be next on the list. The ingredients look amazing so I’m sure it’s going to taste fabulous. Thanks, Brandi!
Wonderful Colleen! I hope you will love it!!
This looks great. I already soaked the beans for tomorrow!
Thank you! 🙂
Awesome, can’t wait to hear!
I’ve been waiting for Brandi to make a killer black bean soup and here it is. Made it as soon as it posted. So fabulous. Love the depth of flavors and so quick. Hubby had 2 bowls and we may have 1 c left that we will fight over tomorrow. Another outstanding meal.
I made it in the IP – 3 min manual, NPR.
Thank you so much Estee, I’m so happy to hear how much you and your hubby loved it!!
Yes! Making this today (and doubling it) as my soup for the week Brandi! Can’t wait–I’m 100% sure it’ll be amazing. Can’t get enough spice these days so a bit of cayenne may be added with the spices and some diced mango with the avocado (and limes and chips!). May not be able to wait until lunch. Thanks for another winner!
Awesome Michelle! I can’t wait to hear what you think! The salsa adds some heat, but depending on yours used, you may want cayenne if you want it extra spicy.
We’re always looking for the perfect black bean soup recipe, and this looks like it might finally be the one.
Would a Vitamix work in place of the food processor?
Thanks!
Hi Karen! Yes, a blender will totally work, just puree it to a somewhat smooth consistency like the photo, it doesn’t need to be like hummus smooth. That should work great! Let me know what you think!
Just had this for lunch. Used pinto beans that I had in refrigerator. Fabulous and so quick and easy!!
Wonderful, so happy to hear that Sandy, thank you!
I just made this and OMG so good!! I literally threw my hands up after tasting it and did a little dance. Thank you!!! You’re the best plant based cook.
So awesome to hear Brenda, so glad you loved it! You are too sweet, thank you!
Absolutely delicious!! Smoky paprika really gives it flavor. Easy recipe and smells wonderful! Great dinner for a cold day. Served over rice!
Thank you Hope, I’m so happy you enjoyed it!
Soooooo delicious love it thank you so much Brandi !
Does this freeze well?
Yes
Brandi, this sounds wonderful and I’ll be making it soon. Thought of you when stumbling onto this article since you do have somewhat ofa sweet potato obsession (or so it appears to me!):
https://www.mindbodygreen.com/articles/sweet-potato-benefits?fbclid=IwAR05JjACNRzVfDNLFdwt85SF7LrURnArCIw7MszkoODUXRMQ5PJ3VFvo2HA
Hi Ellen, thank you! Haha, that is too funny, yes, I definitely have a great love for sweet potatoes! Will check it out! Can’t wait to hear what you think!
I made this last night. I added celery with the onions, some chili powder and chipotle pepper, and also added a can of diced tomatoes. So I guess it was Vegan 12. 🙂 Oh, and I used about 8 very plump garlic cloves–yes, no vampires visited us last night! Anyway, it was a really good soup. I served it with oven-baked potato and sweet potato fries coated with spices.
So glad you loved it! Yes, I always add HUGE garlic, there can never be enough in my opinion, haha. Wow, that must have had a strong tomato flavor because with all the salsa and tomato paste, it is already pretty strong!
Made this last night. So good! Excellent flavor but not hot. If you want it hot, you’ll need to add cayenne or use a hotter salsa. My husband, who normally adds salt or hot sauce to everything, ate it as is and liked it. At the end, I added about 2 cups of spinach leaves in because I’m always trying to get extra greens into my family. Worked perfectly and didn’t affect the flavor. Thank you for another delicious recipe.
This soup had tons of flavor, was quick and easy! Thank you! I used my stick blender to blend to the consistency that I like.
So glad you loved it Amy, thank you!!
Wow! My only complaint is that I was stupid not to quadruple the amount. My husband and I will be dueling tonight for the last bowl. Hope you’re happy.
Haha, so glad you and your hubby both loved it, thank you Trish!
I love this blog because you have SO MANY unique “tricks”. LEMON juice on the corn strips? Never would have thought of it. I just discovered I like Black Beans (after making them in my Instant Pot unsoaked for a whole 25 minutes lol). So as usual I thought…now what? OH go to Vegan 8 (even though I have your book!).
Brownies…check.
Ok maybe soup…WAIT. BAKED CORN CHIPS WITHOUT OIL???? Can’t wait to make this tomorrow! I crack myself up cooking backwards – making stuff without any plan for what to do with it then come here and decide. That’s a compliment to you!
You are so kind Alyr, thank you! Haha, yes, the strips are so yummy on top of the soup! Gives a wonderful texture! Hope you love it!
Hi Brandi! Trying some vegan recipes and wanted to know what salsa’s our here make the cut? Or I bet you make your own! 🙂 Can’t wait to try this!!!!
Hi Nikki! Pretty much any commercial salsa brand, medium heat, will work here! Trader Joes or Pace Picante or any you like! I do have a homemade salsa recipe too here. I haven’t tested it in this soup though. I’m sure it would be tasty, I just haven’t tried it yet. It is lime juice based though and not vinegar based like commercial salsas. https://thevegan8.com/2019/01/08/easy-homemade-salsa-recipe/
How many servings does this make?
Hi Eva, it yields about 3 servings depending on the size of your bowl. Or 6 cups.
Brandi, you’ve outdone yourself with this soup! So good! One question – what salsa brand do you recommend? Thanks as always, Pat
Oops! Forgot to leave my five star rating!
Thank you so much Patricia! I use a variety of salsas in my recipes and they will all work. I like the Trader Joes brand salsa, Pace Picante Medium and Newman’s Own medium heat (I have to process that one into a smooth texture first before using). I also like the Arriba Roasted Red Salsa medium heat brand!
Can this soup be frozen?
Never tried it, but I don’t see why not!
Divine!!!
Quick, cheap, easy, hearty and delicious! Major score, Brandi!!!
I am making this for the second time. I had some dental work and wasn’t able to eat. I made this soup and I thought it was just good, but after letting it sit overnight I had it again and it was sooo good!!! I know things usually taste better after the flavors have time to sit and I think this is one of those things. Thank you for the recipe, it will be my go to for black bean soup.
I’m so glad you enjoyed it Lisa! I love it the first day and gobble it up, but agree, soups and chilis always taste even better the next day!