30 minutes is all you need to make this simple, creamy and delicious Vegan Black Bean Soup! Serve with vegan sour cream, tortilla chips or perhaps my vegan cornbread.
Today I’d like to introduce you to my favorite black bean soup! This affordable and humble soup recipe is anything but boring, especially served with a variety of toppings. The flavor is spot-on delicious, with the addition of lime juice and cumin.
It’s not too spicy, so perfect for kids. But if you’re anything like me, you’ll add a good squeeze of sriracha in your bowl.
My daughter fell in love with the black bean soup at Panera years ago, and loves it when I make it at home. This recipe reminds me of the one they serve there, but much more flavorful. The best thing is that it’s ready to eat in just 30 minutes and is made with simple, everyday ingredients!
How do you make vegan black bean soup creamy?
The trick to making this soup creamy is to blend about 3 cups of the soup in a blender, and then return it back to the pot. You can blend more of it for a creamier, more pureed soup, or leave a lot of texture.
To make things even easier you can simply use an immersion blender and blend some of the soup right in the pot, so no need to transfer to a blender. I’ve tested both ways and it doesn’t get quite as creamy with an immersion blender, but both ways are just fine.
Pile on the toppings
I highly recommend serving with this Vegan Sour Cream, or a store bought sour cream such as Tofutti brand.
Other delicious toppings: Tortilla chips, diced tomatoes, diced avocado, chopped cilantro, sliced jalapeños, hot sauce, shredded vegan cheese, or Vegan Cornbread.
Can I make it in an Instant Pot?
Yes, it’s easy. Simply use the sauté feature to cook the onion, then garlic, then the carrots and celery. Turn off the IP, add the remaining ingredients (except for the lime juice and hot sauce), stir and cook at high pressure for 5 minutes. Let the pressure release, then stir in the lime juice/hot sauce, blend a little if desired and serve.
Want more cozy vegan soup recipes?
- Everyday Lentil Soup
- Vegan Potato Soup
- Vegan Broccoli Cheese Soup
- Easy Vegan Tomato Soup
- Vegan Chicken Noodle Soup
Vegan Black Bean Soup
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, jalapeños, diced tomatoes, hot sauce, shredded vegan cheese
- Vegan Cornbread
- tortilla chips
Instructions
- Heat the oil in a large soup pot over medium heat, then add the onion and saute for about 3 minutes until translucent. Add the garlic and saute 1 more minute.
- Add the diced carrot and celery, and saute for 1 minute, stirring. Pour in the beans, vegetable broth and cumin. Bring to a boil, then lower heat to a simmer and cook for 15 minutes.
- Blend some of the soup: Put 3 cups of the soup in a blender, and blend until smooth. Add back to the pot and stir. Alternately, you can use an immersion blender to blend some of the soup right in the pot.
- Add the lime juice, hot sauce and salt to taste. Serve immediately with desired toppings.
Notes
- This soup freezes well and will keep in the refrigerator for up to 5 days. It makes a great meal prep for a busy week.
- I prefer to blend some of the soup in a blender, as it gets creamier this way. An immersion blender will work fine, but it won't get as creamy. You can also blend more of the soup if you want it pureed without chunks.
- Instant Pot: Use the sauté feature in the Instant Pot and cook the onion, then the garlic, carrots and celery. Turn off the IP and add the rest of the ingredients, except for the lime juice and hot sauce. Stir, then seal and cook at high pressure for 5 minutes. Let pressure release naturally, then carefully remove the lid and stir in the lime juice and hot sauce. Blend some of the soup, if desired.
Outstanding recipe! I made a handful of modifications to accommodate the ingredients I had on hand and it still came out wonderfully. I swapped celery for bell pepper, and used half the amount of broth and black beans, and added diced tomatoes as the soup simmered. I’m confident this soup will become a regular part of our home menu this fall & winter.
Thank you for this delicious recipe! I cooked it in my Breville pressure cooker. It turned out perfectly. It will be added to my list of favorite soups from now on.
You’re so welcome, Sonja! I’m thrilled you loved the soup!
This recipe is delicious! I added 1 T of smoked paprika because I love that spice. And I am sure that cilantro, avocado and tortillas would have added another dimension to the soup, but the recipe is tasty as is! Thank you, Nora!
Hi Linda. I’m so happy you loved the soup! Your topping ideas sound so delicious. Thank you for your wonderful feedback and review!
This soup was so easy and delicious!
I’m a huge carnivore but had to change my diet to better my health. Never in a million years would I have ever said this black bean soup is my favorite vegan soup of all time! I’m definitely making more next week!
I made my black beans from stratch(crock pot 1 lb dried black beans with lots of green onions, two cloves of garlic, sprinkle of cumin, and 5 cups of water on high for 4 hrs)
I added more carrots and celery to the recipe and I’m in heaven! I love your recipe! Will try the vegan cornbread next.
Hi Tony! How happy I am to read how much you love my black bean soup! Thank you for sharing your feedback and cooking ideas! You’ll love the cornbread as well! Happy cooking!
This is absolutely delicious – my vegan, plant-based & meat eating family & friends all love it! I make one change – we’re sweet potatoes addicts in my family, so I always add one and it’s silky texture and nutritional worth make its inclusion worthwhile.
Hi Lesley. Sweet potatoes sound like an amazing addition to this soup! Thank you for sharing your great feedback and ideas!
I can’t remember if I wrote a review before or not so I’m writing one now. This is my favorite soup. I cannot stop making it. I think I have made it 5 times in the last 6 weeks. It is so easy to make. I have used the instant pot and stove top and it always comes out perfect.
An amazing, simple & quick recipe that everyone will love! Will definitely be making again. I’d recommend making Nora’s cornbread with it!
Thank you for sharing your wonderful review and comments! I’m glad you love the soup!
Another great recipe from Nora. I made this in the Instant Pot since I use this for all soups and it worked out great. I followed the saute instructions for the onion, garlic, carrots and celery but using the Instant Pot saute function. I then added all ingredients (except lime since I didn’t have one) including the hot sauce and pressure cooked for 10 minutes. Could’ve most likely cooked for much less time but I figured you can’t overcook most bean based soups. I went heavy on the hot sauce and this is really a great, spicy soup.
Thank you for taking time to share your review, Deborah!
This was delicious. Very easy to make and great for meal prepping. Thank you for yet another great recipe!
Hi Laura. Glad you loved the soup! Thank you for using my recipes, and for sharing!
So good Nora! Keep up the great work!
Thank you, Lori! Happy cooking!
Super Yummy and quick!
Simple and perfect!
My young kids devoured this and they didn’t even want to add toppings! I didn’t have celery but it was fine without. I added a can of unsalted corn at the very end. This recipe is definitely a winner and will be on regular rotation!
That’s so great to hear!
I was craving black bean soup. This did not disappoint. SO yummy. Yes, I’m eating hot soup in the summer time.
I’m so glad it’s good!
Very good!
I have made this twice now, and we love it! So easy and also very tasty!
I’m glad you liked it!
How much is a serving size?
I haven’t measured it exactly, but I believe about 1-1 1/2 cups.
This recipe is a family favorite. We mix in a dollop or two of hummus to make it even creamier.
Hi Nora, my favorite go to for delicious recipes! I made the black bean soup tonight…what a treat! Its easy, quick, ecomomical, and full of flavor. I cut the recipe in half, and it worked out great. Thanks for sharing your wonderful recipes and passion for wholesome food.
Aw thank you so much! 🙂
Do you know how to adjust it for the instant pot?
I will have to try it, but I imagine you would use a bit less liquid, maybe just 3 cups of vegetable broth, and I might try high pressure for 5 minutes or so? I’d saute the first ingredients right in the Instant Pot before using pressure. Thanks!
Such a great addition to the weekly rotation! Delicious. Easy. Affordable. Wonderful!
Nora, you are like my recipe Queen, with psychic abilities. Any time I need something a new recipe is in my inbox! I was just perusing your soup recipes, trying to find something healthy to work with my Weight Watchers diet, and BAM! Black bean soup right in my inbox! Can’t wait to make this tonight!
Aw thank you!! I’m so happy when things work out like this, I hope you enjoy the soup!
It turned out great! My toddler loved it too.