Easy Vegan Black Bean Soup
This vegan black bean soup is light on the wallet, great for meal prep, and high in protein and fiber. Made with just 10 easily accessible ingredients, it's a quick and easy option for any night of the week!
Equipment
- Chef’s knife
- Cutting board
- Stockpot
- Blender
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 serrano chile, seeded and minced
- ½ red bell pepper, diced
- 4 cloves garlic, minced
- 2 cups Roma tomatoes, diced
- ½ teaspoon cumin
- 1 teaspoon Mexican oregano
- Salt & pepper to taste
- 4 cups cooked black beans
- 2 cups water
Garnishes
- Vegan mozzarella shreds
- Avocado slices
- Chopped cilantro
- Lime wedges
- Tortilla strips
- Vegan Mexican crema
Instructions
- Heat the olive oil in a stockpot over medium. Once hot, add the diced onion and cook for 2-3 minutes until transparent. Add the garlic, serrano chile, and bell pepper, and cook for 2-3 minutes longer.
- Stir in the chopped tomatoes, cumin, oregano, salt, and pepper. Cook for about 6-8 minutes, stirring occasionally.
- Add the cooked beans and water, then bring the soup to a gentle boil. Once boiling, reduce the heat to low-medium and simmer gently for 10-12 more minutes.
- 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 your vegan black bean soup immediately with a garnish of vegan mozzarella, avocado slices, tortilla chips, crema, and cilantro. Happy eating!
Notes
Use a heavy-bottomed pot: This helps distribute heat evenly and prevents the soup from burning at the bottom.
Simmer gently: Once all the ingredients are in, keep the soup at a gentle simmer. Boiling too vigorously will break down the beans too much.
Adjust the consistency: If you prefer a chunkier soup, blend only a third of it. For a smoother texture, blend more.
Season in stages: Salt your soup at the beginning to layer the flavors, then taste and adjust the seasoning again before serving.
Add acid at the end: A splash of lime juice can help brighten the flavors of your vegan black bean soup. Add it after cooking to preserve its vibrant taste.
Adding the garlic and peppers after the onions are translucent gives them enough time to soften without burning the garlic.
This simmering process helps to concentrate the flavors of the tomatoes and spices, creating a richer, more complex base for the soup.
Blending a portion of the soup creates a creamy, full-bodied broth consistency without the need for dairy. I highly recommend it!
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 54g | Protein: 15.9g | Fat: 4.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 335.3mg | Potassium: 776.8mg | Fiber: 21.1g | Sugar: 5.8g | Vitamin A: 1664.4IU | Vitamin C: 40.4mg | Calcium: 158.4mg | Iron: 5.3mg
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