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4.4 from 195 votes

Easy Black Bean Soup

The perfect vegan black bean soup recipe! It's healthy, easy to toss together and super flavorful. Instructions included for the slow cooker and stovetop.

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 8 servings
Calories: 199 kcal
Course: Lunch

Ingredients

  • 1 pound (about 2 ½ cups) dried black beans soaked and rinsed
  • ½ Tablespoon olive oil
  • 1 large onion chopped
  • 4 carrots chopped
  • 4 cloves garlic finely chopped
  • 1 Tablespoon ground cumin
  • 1 Tablespoon ground chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • pinch of cinnamon
  • ½ teaspoon sea salt more to taste
  • ½ teaspoon ground black pepper plus more to taste
  • 8 cups vegetable broth
  • For serving: chopped fresh cilantro avocado and lime wedges

Instructions

    Cup of Yum
  1. Soak the beans overnight or about 8-12 hours. Drain and rinse.
  2. In a large soup pot, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes.
  3. Add all the other ingredients to the pot, except the lime, cilantro and avocado. Stir to make sure everything is combined.
  4. Bring mixture to a boil before reducing the heat to medium and letting the soup simmer for about 2.5 - 3 hours, or until the beans are tender and creamy. Remove bay leaf.
  5. At this point you can either keep the beans whole or puree using an immersion blender or traditional blender to your desired texture. I like to puree just until pieces of the beans are still visible. This makes the soup thick, but keeps a bit of the texture.
  6. Taste soup and season with additional salt and pepper, if needed. Spoon soup into bowls for serving and garnish with avocado and cilantro. Serve with a lime wedge.
Slow Cooker:
  1. Soak the beans overnight or about 8-12 hours. Drain and rinse.
  2. In a saucepan, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes.
  3. Place cooked veggie mixture in your slow cooker and add all the other ingredients except the lime, cilantro and avocado. Stir to make sure everything is combined.
  4. Cover and cook on high for 6-8 hours, until beans are tender and creamy. Remove bay leaf and follow instructions for blending and serving above.

Notes

  • Storage: Allow the soup to cool slightly and then store in an airtight container in the fridge for up to five days or in the freezer for up to 3 months.
  • If you don’t have time to soak and cook dried beans, use canned black beans instead. You’ll need about 5-6 cups of canned beans (3-4 cans), drained and rinsed. Reduce the cooking time significantly if using canned beans.

Nutrition Information

Serving 1/6 of recipe Calories 199kcal (10%) Carbohydrates 42g (14%) Protein 14g (28%) Fat 6g (9%) Sodium 512mg (21%) Fiber 22g (88%) Sugar 4g (8%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 199

% Daily Value*

Serving 1/6 of recipe
Calories 199kcal 10%
Carbohydrates 42g 14%
Protein 14g 28%
Fat 6g 9%
Sodium 512mg 21%
Fiber 22g 88%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.