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Easy, Hearty Vegan Black Bean Soup

Close-up of a bowl of rich, dark black bean soup garnished with fresh avocado slices and cilantro.
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Make this easy, hearty vegan black bean soup for a quick, flavorful weeknight dinner. It uses simple pantry staples and delivers comforting, bold flavor.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle powder (or more for extra spice)
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 lime, juiced (for serving)
  • Optional Toppings: avocado slices, fresh cilantro, plain Greek yogurt or vegan sour cream, tortilla chips

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, oregano, chili powder, and chipotle powder to the pot. Cook for 1 minute, stirring constantly until fragrant.
  3. Stir in the rinsed black beans, fire-roasted diced tomatoes (with their liquid), and vegetable broth.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to combine.
  5. Remove the pot from the heat. Use an immersion blender to blend about half of the soup until creamy. Alternatively, carefully transfer half of the soup to a standard blender, blend until smooth, and return it to the pot. This step creates a creamy texture without adding dairy.
  6. Stir in the salt and pepper. Taste and adjust seasoning as needed.
  7. Ladle the soup into bowls. Serve immediately with a squeeze of fresh lime juice and your choice of toppings like avocado, cilantro, or tortilla chips.

Notes

  • For a richer flavor, use dried black beans cooked ahead of time instead of canned beans. Adjust liquid if using dried beans.
  • If you prefer a smokier taste, add 1/2 teaspoon of smoked paprika along with the other spices.
  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://fooddexterity.com/easy-hearty-black-bean-soup-recipe/