Vegan Black Bean Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Soak
1 hr
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Total Time
1 hr 50 mins
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Servings
4
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Calories
13821 kcal
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Course
Main Course
Vegan Black Bean Soup
Description
The Vegan Black Bean Soup features soaked black beans cooked with aromatic vegetables and a robust mix of spices such as cumin, smoked paprika, oregano, and chili powder. The black beans provide a rich, earthy base, while the tomatoes and broth contribute acidity and depth. Sautéing onion and garlic first builds flavor before combining with the beans and liquids to pressure cook until tender.
The soup is partially blended to thicken and create a creamier texture without adding non-vegan ingredients. The addition of lime juice at the end lends a fresh brightness that balances the smoky and spicy notes.
It can be served garnished with cilantro, avocado, or pepper flakes, although these are optional extras. The hearty soup works well as a main course or a warming starter and is adaptable to stovetop or pressure cooker methods.
Leftovers keep refrigerated for up to 4 days. Canned beans can be substituted, shortening cooking time, although soaking dried beans enhances texture. Proper seasoning adjustments are important to lift the full flavor of the spices and beans.
Ingredients
- 1 cup black beans soaked overnight or at least 1/2 hour in hot water
- 1 tsp neutral cooking oil or 2 tbsp broth, generic cooking oil
- 1/2 onion chopped, large
- 3 cloves garlic finely chopped
- 1 tsp cumin ground
- 1/4 tsp black pepper
- 3/4 tsp smoked paprika
- 1 tsp oregano
- 2 bay leaf
- 1 tsp chili powder blend or 1/2 tsp chipotle pepper or both
- 3/4 to 1 tsp salt
- 15 oz diced tomato
- 2.5 cups water 3 cups for soupy, or broth mixture
- lime juice
- cilantro avocado, pepper flakes for garnish
Instructions
- Soak the black beans if you haven't already while you prep ingredients and start cooking.
- Start the IP on saute. Add oil, onion, garlic, and a pinch of salt and cook until translucent. Deglaze with broth if needed. Add the spices and salt and mix in.
- Add tomato and mix in and cook for a minute.
- Add the drained beans and water/broth and mix really well to pick up any stuck bits.
- Close the lid. Pressure cook for 35 mins. (40 mins if you didn't soak the beans overnight)
- Pressure cook for another 10 mins if the beans are not done to preference.
- Add lime juice, taste and adjust salt and flavor. Blend 2 cups of the soup and mix it in. Bring to a boil and serve.
- Store: Refrigerate up-to 4 days
Notes
- This soup can be cooked on the stovetop with water or broth, partially covered, for about 55-65 minutes.
- Canned black beans can be used to reduce cooking time, adjusting liquid accordingly.
- Add toppings like cilantro, avocado, or pepper flakes for extra flavor and texture.
- Season well with salt and spices after cooking, letting the soup rest to enhance flavors.
- Use broth for sautéing instead of oil to keep it oil-free if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 13821 kcal
% Daily Value*
| Calories | 138.21kcal | 7% |
| Carbohydrates | 22.88g | 8% |
| Protein | 9.07g | 18% |
| Fat | 2.71g | 4% |
| Saturated Fat | 0.49g | 2% |
| Sodium | 531.43mg | 22% |
| Potassium | 638.78mg | 14% |
| Fiber | 6.51g | 26% |
| Sugar | 5.58g | 11% |
| Vitamin A | 561.52IU | 11% |
| Vitamin C | 11.5mg | 13% |
| Calcium | 73.53mg | 7% |
| Iron | 3.28mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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