Vegan Black Bean Soup

Image of Elizabeth Hill
Rated 4.5 based on 3 customer reviews
Vegan Black Bean Soup
Vegan Black Bean Soup


For best results, we recommend using:


Mealthy Tip

An immersion blender is a great kitchen tool. Blending hot liquids in a traditional blender can be dangerous unless you let the liquid cool a bit. With the immersion blender it is not an issue, so you can enjoy this yummy soup right away! Add a can of pumpkin puree to the soup for added fiber and nutrients. Mix it in with the vegetable stock and beans. You may need to add a little more vegetable stock to thin the soup.

Nutrition Facts

Per Serving: 63 calories; 3g fat; 7.6g carbohydrates; 2g protein; 0mg cholesterol; 106mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 63 Calories from Fat27
% Daily Value*
Total Fat 3g 5%
Saturated Fat0g 2%
Trans Fat0.0g
Polyunsaturated Fat0.4g
Monounsaturated Fat2.0g
Cholesterol 0mg 0%
Sodium 106mg 4%
Total Carbohydrate 7.6g 3%
Dietary Fiber2g 8%
Protein 2g
Vitamin A49% Vitamin C7%
Calcium1% Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Aja A

Aja A says:

Never had black bean soup before, but this was pretty tasty. It did taste like those stewed black beans you get at a Mexican restaurant served alongside rice. I went with one of the reviewers suggestions and reduced the cup size of the vegetable stock to 2 1/2 cups. After I used the immersion blender, I did lose the texture of the black beans, so I would probably hold back on pureeing so much. However, I would recommend sprinkling some torilla strips on top or reserve some of the whole black beans to add in after pureeing and heat through. If you don't want to go fully vegan with this soup, add some crumbled cotija cheese on top.

Image of Caro Hodgin

Caro Hodgin says:

Just a really yummy, simple black bean soup. A bit thin for my taste, so I'll add less stock next time - maybe 2 1/2 or 3 cups instead of 4. I'm also not a vegetarian so I may use beef stock for a more meaty flavor.

Image of Bernardette Flatow

Bernardette Flatow says:

This soup is full of iron- I added squares of fresh cheese to the hot soup and ate it while they melted- scrumptious!