Vegan Black Bean Soup
I have so many sweet memories associated with this soup: making it for my best friends in Durham when we were all overwhelmed with newborns in our laps, making it for all the ladies on Saluda Sistas weekend… I think black bean soup is a great one to transition into summer before it gets too hot because it requires so little time (AKA more time to play outside) and doesn’t have to be served piping hot. It’s also been perfect for the month-long monsoon we seem to be having down here. It’s extremely budget friendly (really though — beans, people, beans! So cheap!), feeds a crowd, and the leftovers can be frozen.
The newest secret I have discovered the last few times I have made this soup is allowing one of the jars of salsa to be salsa verde. It adds this incredible flavor I can’t get enough of!
I think it is pretty hard to mess up black bean soup. I love using salsa as a nice little shortcut! Also, I read somewhere that the key to a good soup is letting it simmer low and slow for hours. It really helps bring out the flavors. So, once everything is in the pot, I let this simmer for like 4 hours.
I have made this for multiple groups of people and all have said it’s delicious. Let me know if you give it a try!
VEGAN BLACK BEAN SOUP INGREDIENTS:
- EVOO
- Black beans, drained and rinsed
- 2 jars of salsa (1 jar of red salsa, 1 jar of salsa verde)
- Vegetable broth (or chicken broth if you don’t need it to be vegan)
- Yellow onion
- Red bell pepper
- Chili powder
- Cumin
- S&P to taste
- Optional: If you want added heat, add 1/2 teaspoon red pepper flakes or use hot salsa
- Optional, for topping: Sour cream, vegan sour cream, shredded cheese, sliced green onion, thinly sliced red onion, avocado, crunched up tortilla chips…
HOW TO MAKE VEGAN BLACK BEAN SOUP:
- STEP 1: Start by sautéing the diced onion and red pepper in a little EVOO in the pot for about 5 minutes.
- STEP 2: Next, add everything else. Yep… all of it.
- STEP 3: Let this simmer on the stove for at least 30 minutes (I let mine simmer for like 4 hours!).
- STEP 4: Once done simmering, use an immersion blender (here is the link for mine) to bring the soup to the desired consistency (I like to leave mine a little chunky). If you do not have an immersion blender, you can blend it in a blender or food processor — just leave part of it out of the blender if you want a nice consistency of part chunky, part creamy (which is what I prefer!).
- STEP 5: Serve the soup hot or at room temperature with any desired toppings. I like to make cheese quesadillas to go with ours.
Vegan Black Bean Soup
A high-protein, filling, and delicious vegan soup that is good served either hot or at room temperature.
Ingredients
2 tablespoons EVOO (or any oil of choice)
1 yellow onion, diced
1 red bell pepper, diced
6 cans black beans, drained and rinsed
2 (12-ounce) jars of salsa (I use 1 jar of red salsa and 1 jar of salsa verde)
32 ounces vegetable broth (can sub chicken broth if you don’t need it to be vegan)
2 teaspoons chili powder
2 teaspoons cumin
Kosher salt and pepper to taste
Optional: If you want some heat, add 1/2 teaspoon red pepper flakes or use hot salsa
Optional, for serving: Sour cream, vegan sour cream, shredded cheese, sliced green onion, thinly sliced red onion, avocado…
Directions
- Warm EVOO in a large pot over medium heat. Add diced onion and red bell pepper and sauté for about 5 minutes, until soft.
- Add everything else (except for the topping options). Yep… all of it.
- Bring to a boil then reduce heat to low and let the soup simmer on the stove for at least 30 minutes (I typically let mine simmer for like 4 hours!).
- Once done simmering, use an immersion blender (here is the link for mine) to bring the soup to the desired consistency (I like to leave mine a little chunky). If you do not have an immersion blender, you can blend it in a blender or food processor — just leave part of it out of the blender if you want a nice consistency of part chunky, part creamy (which is what I prefer!).
- Serve hot or at room temperature with desired toppings.
Hi,
I’ve heard rave reviews for this soup! Just wondering what size cans of beans you use? I’m in Canada, and we have 2 sizes in stores here. Not sure if it’s the same everywhere.
15 oz
Can this be made in a crockpot?
sure!! I would cook on low for 4-6 hours
Could you please say how many ounces your cans of black beans are?
15 oz
I heard from The Lazy Genius that this recipe is incredible and will be making it for a small group I’m hosting this week. How many servings does this make? Thanks!
I would say it feeds 8 comfortably!
I’m excited to make this! How spicy is it? I’m wondering if I should leave out the chili powder, as my kids will not do spicy. Any does the salsa verde add more spicy? Thank you!!
Make sure you choose mild salsas and you will be totally fine for the heat level!