Smoky Black Bean Soup
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This Smoky Black Bean Soup is smooth, vegan and super simple. Perfect for meal prep and ready in less than an hour!
Creamy, simple & delicious, this Smoky Black Bean Soup is a must try! This soup has lots of veggies, fiber-packed beans and the perfect kick of spice. I love this for an easy dinner (it is ready in 35 minutes) or make ahead lunches. Plus everything is made in one pot!
Step One: Cook the Veggies
The key to a great, simple soup, is the base. So, believe me when I say I did not skimp on the seasonings. This is what will give your soup a rich flavor in very little time.
Heat some avocado oil in a stock pot over medium heat. Add a yellow onion, garlic, bell pepper & jalapeño. For the dry seasonings you’ll need:
- garlic powder
- onion powder
- smoked paprika
- cumin
- chipotle chili powder
- pepper
Add the seasonings to the veggies, along with some chipotle peppers in adobo. Let everything cook for 5 minutes, stirring frequently.
For less spice use less jalapeño, chipotle chili powder and chipotles in adobo.
Step Two: Boil the Soup
Once the veggies are startig to get tender and the spices smell delicious, it is time to add everything else to the pot.
Pour in a can of crushed tomatoes, broth, soy sauce and black beans. Bring to a boil, lower heat and partially cover. Simmer for 15 minutes. If you have more time, you can let it simmer even longer.
Step Three: Blend
I made this soup smooth by blending it. To do this, you have a couple options. You can either keep the soup in the pot and use an immersion blender. Or, you can transfer the soup to a standing blender.
I wanted the soup to be smooth & creamy, but you could also leave it a little chunky. To do this, only blend half of the soup.
Right before serving, add some lime juice and give the soup of taste before ladling it into bowls.
Step Four: Serve
When it comes to toppings (because you know I love toppings), I like to use non-dairy yogurt, avocado, cilantro & hot sauce. I also like to have some warm tortillas on the side for dipping!
And there you have it. Super delicious vegan soup that is healthy & simple.
Need more recipe inspo? Check these out:
Smoky Black Bean Soup
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion diced
- 1 bell pepper diced
- 4 cloves garlic minced
- 1 jalapeño diced, seeds & ribs removed for less spice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/4-1/2 teaspoon chipotle chili powder to taste
- 1/2 teaspoon pepper
- 1-2 chipotle peppers in adobo chopped, to taste
- 1 28-ounce can crushed tomatoes I used fire roasted
- 3 cups broth I used vegan chicken broth
- 1 tablespoon low sodium soy sauce or tamari for GF
- 3 15-ounce cans black beans drained & rinsed
- 1 lime juiced, plus more for serving
- avocado, non-dairy yogurt, cilantro, tortillas for serving
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. Add the veggies, dry seasonings & chipotles and cook for 5 minutes, stirring frequently.
- Pour in the tomatoes, broth, soy sauce and beans. Bring to a boil, lower heat and partially cover. Simmer for 15 minutes.
- Remove the lid and blend the soup with an immersion blender – or transfer to a standing blender (see notes).
- Add the lime juice, taste and adjust the seasonings as needed.
- To serve, ladle into bowls and top with yogurt, cilantro & avocado slices. I served mine with warm tortillas and extra lime wedges on the side.
Video
Notes
- For less spice use less jalapeño, chipotle chili powder and chipotles in adobo.
- I blended all of my soup, but if you want a chunkier texture you can only blend half.
- The nutrition info does not include any of the toppings.
This was an easy and incredibly tasty soup to make the day before Thanksgiving. The leftovers were even better! Loved the spice level of the chipotle peppers and jalapeno but you may want to cut back if you don’t like things with a kick.
Thanks so much Lisa!
Everything looks yummy, delicious 😋
Thanks so much Elizabeth!
This soup was amazing! I couldn’t find the chipotles in the store, but it was spicy enough without them. I swapped one of the black bean cans for kidney beans, just for variety. The “6” servings filled my entire stock pot. Glad I will have enough to freeze!
Question: how big are your servings (regarding the nutritional information at the bottom of the recipe)?
This recipe is great!! I left out the canned chipotles (bc I forgot to buy them) and just used salt instead of the soy sauce (bc I forgot!), and it turned out beautifully! Spicy and nourishing and filling, total win!
Thanks Karolyn!
I’m very impressed with the flavor of your smoky-black-bean soup. Normally I have to double seasonings but yours is spot on. I did you dried beans (1-1/2 Cup); I cooked them in the instant pot, drained and then proceeded with your instructions. I reserved 1 cup of beans and cooked onion/peppers to add to after blending. My only disappointment is that I didn’t double this to freeze some.
Thanks Kim!