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This Mexican vegan black bean soup is light on the wallet, big on taste, great for meal prep, and high in both protein and fiber.
Find out for yourself exactly why we keep making this recipe over and over!
Table of Contents
As you might be able to tell from our Broke Bank name, we love recipes that are cheap, easy to make, and great for meal prep.
Fool proof, you might say.
This vegan black bean soup ticks all those boxes perfectly. And, the incredible taste achieved from just 10 ingredients is going to leave you puzzled.
It’s creamy, spicy, and comes together in less than 30 minutes.
For those of you wanting to consume less meat, beans and legumes are a perfect way to replace your protein requirements.
The reason we love beans so much is their fiber content. Why? Fiber is a complex carb, which means it digests slowly and keeps you full for longer.
This can help with weight loss.
Did you know only 5% of the American population hits their daily fiber goal? People, it’s a good thing to poop on the regular!
We have designed this recipe to be authentically Mexican in order to stay true to its roots. You’ll be able to get a feel for this country’s cuisine from all the amazing flavors in this soup.
One of the great things about vegan black bean soup is all the garnishes you can top it with!
We love ours with avocado, vegan cheese, lime, cilantro, and tortilla strips. We recently started using Mexican crema and it’s a perfect match.
So without further ado, this black bean soup 100% plant-based, gluten-free, and can easily be made without oil.
You probably have more than half of these ingredients in your house already, so let’s do this!
🍲 Key ingredients
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
Taste: this type of bean is soft, creamy, and slightly sweet. Black beans aren’t overpowering and take on the flavor of this dish extremely well.
Health: well known for their high protein and fiber content, it’s no wonder black beans are eaten in abundance amongst vegans and vegetarians. In just one cup there are 15 grams of protein and fiber!
Taste: a staple in Mexican cuisine, Mexican oregano has a an earthy flavor with citrus undertones. The taste is quite a bit different from oregano most North Americans are accustomed to.
Fun fact: Mexican oregano is from a completely different plant family than the oregano you’re familiar with. Marjoram is the closest replacement of this spice if you can’t find it.
For more information, check out our detailed guide on Mexican oregano.
Taste: tomatoes have a sweet, acidic, and umami flavor. They’re perfect on their own or in soups like this one! Cooking tomatoes also intensifies the “tomato” flavor.
Health: not only are they a great source of vitamin C, folate, and vitamin K, but Roma tomatoes contain an antioxidant, called lycopene. This nutrient has been linked to a reduced risk of heart disease. Pretty amazing stuff!
Fun fact: originating in the mountainous Mexican states of Puebla and Hidalgo, serrano peppers get their name from the mountains (sierras) of this region.
If you have questions about this vegan black bean soup recipe, don’t forget to check out our FAQ section at the bottom of this post.
Step 1: heat a little olive oil in a large frying pan or stockpot over medium. Once warm, add in the diced onion and cook for a few minutes to soften them up. Then, add in your garlic, serrano, and bell pepper.
Step 2: Add the tomatoes and seasonings and cook everything for a little bit longer. Your kitchen should be smelling preeetty good right about now.
Step 3: add in the cooked beans and water, then simmer your soup to meld the flavors together!
Step 4: when the soup is almost done, remove a few ladles full and blend until it’s smooth and creamy (see above photo). Add that back to the pot and cook everything together for a couple more minutes (you’re so close).
Step 5: serve this black bean soup immediately with a garnish of vegan mozzarella, avocado slices, tortilla chips, and cilantro for an absolutely delicious and healthy meal.
Fridge: you can keep this black bean soup in the fridge for up to 5 days.
Freezer: this soup freezes extremely well, lasting around 3 months in an airtight container, freezer-safe bag, or mason jar. Let the soup freeze before screwing on the lid. Ensure you leave room at the top of your container for the soup to expand, or lay it flat and remove the air if you use a bag.
Meal prep: this is the ultimate meal for busy households. Make a huge batch and freeze it in single portions. We use good quality storage containers to portion out our meals. That way, you have no excuses to spend your money on last minute snacks.
Reheating: let the soup thaw in your fridge over night. Then, reheat it over low-medium on the stove or microwave in 30-second bursts. You can also thaw this in a warm water bath if you’re in a hurry!
💭 Pro tips
Time to share our tips and tricks we learned while perfecting this vegan black bean soup recipe:
- Make your own tortilla strips. Using old tortillas for this recipe is much better than throwing them out!
- Buy your beans in bulk and cook from dry. You’ll get the best flavor this way, plus you’ll be saving money.
- Add in other vegetables. Try adding in your favorites like corn, celery, or carrots!
- Double or triple this recipe. This recipe freezes well and it’s great for when you need something in a pinch.
🍴 Tasting notes
We love how simple and delicious this vegan black bean soup is, and you will too! It’s:
If you try this recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Vegan Black Bean Soup
- Chef knife
- 1 tbsp olive oil ($0.11)
- 1 medium white onion, diced ($0.17)
- 1 serrano chile, de-seeded and minced ($0.02)
- 1/2 red bell pepper, diced ($0.32)
- 4 cloves garlic, minced ($0.16)
- 2 cups Roma tomatoes, diced ($0.56)
- 1/2 tsp cumin ($0.01)
- 1 tsp Mexican oregano ($0.03)
- Salt & pepper to taste ($0.02)
- 4 cups cooked black beans ($0.64)
- 2 cups water ($0.00)
- Vegan mozzarella shreds
- Avocado slices
- Chopped cilantro
- Lime wedges
- Tortilla strips
- Mexican crema
- To begin, heat the olive oil in a stockpot or large frying pan over medium. Once warm, add in the diced onion and cook for 2-3 minutes, or until it's starting to look transparent. Then, add in the garlic, serrano chile, and bell pepper, and cook for 2-3 minutes longer.
- Next, stir in the chopped tomatoes, cumin, oregano, salt, and pepper. Cook for about 6-8 minutes, stirring occasionally.
- Then, add in the cooked beans and water and bring the soup to a low boil. Once boiling, reduce the heat to low-medium and simmer gently for about 10-12 more minutes.
- After about 8 minutes of simmering, transfer roughly ⅓ of the soup to a blender and mix on high until smooth. Once blended, add it back to the pot and simmer for a final few minutes.
- Serve this black bean soup immediately with a garnish of vegan mozzarella, avocado slices, tortilla chips, crema, and cilantro.
- For a less spicy version, try replacing the serrano with jalapeño. For an even spicier version, leave the seeds in.
- If you use canned beans in this recipe, make sure to use less salt in your seasonings. We definitely recommend cooking your beans from dry in a pressure cooker.
- Optional ingredients are not reflected in the price or calories of our recipes.
- Nutritional information is a rough estimate.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
- All prices are in USD.
- Recipe inspired by the many versions of this soup we’ve had the privilege of trying.
♻️ Similar recipes
For more Mexican dishes, check out our:
- Sopa de fideo or sopa de coditos for quick, easy, and comforting noodle soups.
- Pinto bean soup for a similar soup made with creamy pinto beans and savory spices.
- Pozole Rojo if you want to fill your belly with a mix of spicy and authentic flavors.
- Crispy black bean tacos to try another hearty and delicious black bean dish.
- Sweet potato black bean quesadillas for a traditional recipe served hot off the skillet and loaded with flavor.
We recommend using black beans because of their distinct taste and texture. You are obviously able to use other beans, but the flavor will stray from the intention of this recipe.
You can use any spicy peppers you’d like depending how what heat level you’re after. Try jalapeños or poblano peppers for a milder taste.
No, you definitely do not have to blend this soup. However, we find it helps thicken the broth and make it creamy.