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
- 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
- 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.
- 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.