Vegan Black Bean Soup

Name: Vegan Black Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; Vegan Sour Cream; fresh chopped cilantro, avocado, jalapeños, diced tomatoes, hot sauce, shredded vegan cheese; Vegan Cornbread; tortilla chips

This easy Vegan Black Bean Soup is a creamy, protein-packed, 30-minute dinner made in one pot. Top it with avocado, tortilla chips, and vegan sour cream for a customizable meal the whole family will love!

Craving more comforting vegan soup recipes? Try this all-time favorite Vegan Lasagna Soup, my easy and flexible Roasted Vegetable Soup, or this creamy Vegan Corn Chowder.

overhead view of a bowl of vegan black bean soup topped with avocado, onions, sour cream, and tortilla chips.

My Vegan Black Bean Soup recipe reminds me of the black bean soup my daughter fell in love with at Panera years ago, only it’s much more flavorful. We don’t go to Panera much anymore, but she still asks me to make this soup!

This is one of those humble and affordable soups that’s anything but boring. It’s creamy but still hearty, with tender black beans in a savory cumin-spiced broth. A spritz of fresh lime juice brightens it up at the end, then I squeeze some hot sauce over my bowl to keep things interesting.

But what really makes this meal are the toppings. I serve my black bean soup with my Vegan Sour Cream and a few tortilla chips on top, but there are so many more to choose from. Put out a few options, so you and the kids can each customize your own bowls!

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“An amazing, simple & quick recipe that everyone will love! Will definitely be making again. I’d recommend making Nora’s cornbread with it!”– Kayla

Why you’ll love this black bean soup

Simple & flavorful – Savory, smoky, and bright, the handful of pantry ingredients in this vegetarian black bean soup do some serious heavy lifting in the flavor department! It’s not spicy either, so it’s perfect for kids.
Great for meal prep – This soup tastes even better the next day. I highly recommend doubling the recipe so you have leftovers for lunch.
Cooking options – My black bean soup is easy to make on the stovetop, in an Instant Pot, or in a slow cooker.

overhead view of a spoonful of vegan black bean soup being lifted above a bowl.

How to make vegan black bean soup

Find the complete recipe with measurements in the recipe card below.

Sauté the onion in a large soup pot until translucent. Add the garlic and cook for 1 minute, then sauté the carrot and celery in the pot.

Pour in the beans, vegetable broth, and cumin. Heat to a boil, then lower it to a simmer. Cook for 15 minutes.

overhead view of chopped carrots, celery, and onion cooking in a large pot for vegan black bean soup.

overhead view of the ingredients for vegan black bean soup in a large pot.

Blend about 3 cups of soup in a blender until smooth, then stir it back into the pot.

Blending the soup

Partially blending a few cups of the soup is the secret to its velvety texture. I like to use a high-powered blender, but sticking an immersion blender right in the soup pot works, too. I’ve tested both ways and found that the high-powered blender gave me the creamiest results.

overhead view of a hand stirring a pot of vegan black bean soup with a wooden spoon.

overhead view of pouring black bean puree from a blender into a pot of vegan black bean soup.

Taste and season the soup with lime juice, hot sauce, and salt. Ladle it into bowls with cooked rice or Vegan Cornbread on the side, then add your favorite toppings. Enjoy!

Serve with toppings

The toppings make this soup. And luckily, there are plenty to choose from! Here’s what I like to use:

Pickled jalapeño slices
Vegan Sour Cream
Tortilla chips
Diced avocado
Pickled Red Onions
Fresh cilantro
Diced tomatoes
Shredded vegan cheese

Frequently asked questions

Can I make this with dry black beans?

Dry beans do work, but they’ll need to be soaked and cooked ahead of time. Soak 2 cups of dry black beans in water overnight, then simmer them in fresh water the next day until they’re tender (about 1 to 1.5 hours).

Can I make black bean soup in an Instant Pot?

Yes! First, use Sauté mode to cook the onion, garlic, carrots, and celery as normal. Turn it off, then add in the rest of the ingredients (except the lime juice and hot sauce). Seal and cook on High Pressure for 5 minutes.

Let the pressure release naturally, then stir in the lime juice and hot sauce. Blend some of the soup, then stir it back into the pot. Serve and enjoy.

What about the slow cooker?

Using a slow cooker easily turns this into a hands-off vegan dinner. Just throw all of the ingredients into the pot (except the lime juice and hot sauce), place the lid on top, and cook on High for 3 to 4 hours or on Low for 5 to 6 hours.

When the cook time is up (AKA when your kitchen smells AMAZING), season the soup as normal and blend a few cups before stirring it back into the pot.

What can I add to black bean soup?

I really like this soup as-is, but these add-ins will easily turn up the flavor:

-Sauté a jalapeño pepper or a chipotle pepper in adobo sauce with the onions if you like spicy black bean soup.
-Combine the carrots and celery with a diced sweet potato, zucchini, cauliflower florets, or 1 cup of diced tomatoes.
-Combine the cumin with a pinch of smoked paprika and/or chili powder.
-Stir in about 1 cup of salsa at the end.

How do I store the leftovers?

Pack the cooled leftover bean soup into airtight containers, then refrigerate it for up to 5 days or freeze it for up to 3 months. Thaw the leftovers in the fridge overnight before reheating in the microwave or on the stove.