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This Creamy Vegan Black Bean Soup might just be the perfect vegan dinner recipe—especially for the cold winter months! Loaded with beans and veggies, this soup is a complete meal for even your biggest eaters. The familiar flavors of Mexican cuisine are extra comforting, and it’s ready to enjoy in about 30 minutes!
You'll Love This
- This simple black bean soup is a complete vegan meal! Everyone will get a full serving of hearty veggies, of course, but these black beans are also providing all the plant-based protein you could want from a tasty soup! If you love black beans in soups as much as I do be sure to check out my Spicy Black Bean & Rice Soup, Vegan Lentil Tortilla Soup, or Vegan Black Bean Chili.
- It’s so quick and easy! This is black bean soup with canned beans, which means one pot and a blender is all it takes to get this dinner on the table in about 30 minutes. Make a big pot over the weekend and you've got an easy meal for dinner all week!
- It is the definition of hearty and comforting. This soup brings together some of the key flavors of your favorite Mexican dishes—earthy cumin and oregano, warming chili and chipotle, and a squeeze of lime—for a soup that’s filling but not heavy.
Saute onion, carrot, and celery along with a couple pinches of salt and pepper in a large pot.
- Feel free to switch up the beans! You don't have to use just black beans for this recipe, but if you're going to use other beans, stick to thin-skinned beans like black beans, pinto beans, red beans, or Great Northern beans (or any other thin-skinned beans). Dark or light kidney beans are not ideal for this soup as they have a thicker skin that doesn't blend as easily. Just be sure to use the equivalent of four 15 oz. cans of beans and you'll be good to go!
- Don’t over-cook the beans! The beans will need to simmer for about 10 minutes to get that perfect texture, but don’t let them go much longer. Overcooked beans get mushy, which is fine for the ones that get blended, but you don’t want mushy whole beans in your soup! Because black beans have thin skins, they are not the type that you want to let simmer all afternoon.
- Consider making this easy black bean soup with dried beans if you’re planning ahead! Dried beans, of course, require a lot more cooking time, but if you’re into working with dried beans, they can really take this soup to the next level. Dried beans have a richer flavor profile and you can adjust the sodium levels yourself. Here's a great instant pot black bean recipe if you're up for cooking dried black beans.
Most soups are thickened with some type of roux (a mixture of butter and flour) but this black bean soup is thickened with beans and veggies! Blending half of the soup after it simmers gives this soup a perfectly creamy texture with larger pieces of veggies and whole beans throughout.
In this easy recipe canned beans mean that you can have this scratch made black bean soup on the dinner table in about 30 minutes. Canned beans are the not so secret ingredient that combines with a combination of classic chopped veggies - onion, carrot, and celery - that are sauteed in oil with sliced garlic and PLENTY of classic Mexican spices.