Vegan Black Bean Soup is hearty and healthy. It’s naturally vegan and gluten-free. Add spice and texture to make black beans exciting.
The ingredients for this vegan black bean soup are nutritious and flexible. Feel free to use other fresh vegetables from your pantry to personalize the soup.
Recipe
Ingredients
You can adapt the ingredients based on what you have on hand. For this version I used:
- Vegetable stock
- Black beans (canned or cooked from dried)
- Fire-roasted diced tomatoes
- Diced green chiles
- Jalapeño pepper
- Onion
- Garlic
- Celery
- Red bell pepper
- Olive oil and seasonings (salt, ancho powder, red pepper flakes, cumin)
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While canned black beans are convenient, cooking dried beans yields better texture and flavor. If you prefer to cook beans from dried, prepare them ahead of time or use an Instant Pot method to have beans ready for the soup.
I used fire-roasted diced tomatoes to deepen the flavor; the roasted notes add a smoky dimension that complements the black beans.
Just 3 Easy Steps
Preparing this soup is simple and quick:
- Chop vegetables
- Sauté vegetables in olive oil until softened
- Add beans, tomatoes, chiles, seasonings and stock, then simmer
The whole process gets a flavorful soup on the stove in under an hour.
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Can I Use an Instant Pot?
You can make this in an Instant Pot, but the stovetop works well since most ingredients are already cooked or just need to be softened. If using an Instant Pot, sauté the vegetables in the pot first, add the remaining ingredients, then pressure cook briefly—about 3 minutes—and allow a natural release. Longer pressure cooking can break the beans down into a thicker puree if you prefer a smoother texture.
Looking for More Vegan Recipes?
- Cream of Celery Vegan Low Carb Soup
- Instant Pot Vegan Noodle Soup
Recipe
Vegan Black Bean Soup Recipe
For full recipe details, see the recipe content below.
Ingredients
- 15.25 ounces Black Beans, canned
- 2 tablespoons Olive Oil
- 1 medium Onion, chopped
- 2 medium Carrots, peeled and chopped
- 2 stalks Celery, chopped
- 1 Jalapeño, diced
- 4 Garlic Cloves, minced
- 1 Red Bell Pepper, chopped
- 1 teaspoon Salt
- 1 teaspoon Ancho Powder
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Cumin Powder
- 14.5 ounces Diced Tomatoes, Hunt’s Fire Roasted
- 4 ounces Diced Green Chiles (mild)
- 16 ounces Vegetable Stock
Instructions
- Open black beans, rinse and drain. Set aside.
- In a large skillet, heat olive oil over medium-high heat for about 1 minute.
- Add onion, carrots, celery, jalapeño, garlic and red bell pepper. Sauté on medium-high until slightly transparent, about 4–5 minutes.
- Add salt and spices, stir and cook another 1–2 minutes to release the flavors.
- Add rinsed black beans, green chiles, diced tomatoes and vegetable stock. Stir, bring to a boil, then reduce heat to low, cover and simmer for 30 minutes.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates; variations occur by package and supplier. If you have specific dietary needs, verify nutrition and ingredient labeling yourself. 24Bite®, Kim Guzman and Christian Guzman are not liable for any reactions or outcomes from using these recipes or recommendations.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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