Vegan Black Bean Soup
- 2 tablespoons olive oil
- 1 carrot, minced
- 1 pinch salt
- 1 large onion, minced
- 1 tomato, diced
- 3 large garlic cloves, minced
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper
- 2 (15 ounce) cans black beans
- 2 cups low-sodium vegetable stock, or more as needed
- ½ lime, juiced
- salt to taste
For best results, we recommend using:
- Heat oil in a large pot with a heavy bottom over medium-high heat until shimmering. Stir carrot into hot oil, season with salt, and sauté until fragrant and soft, 2 to 3 minutes. Add onion and continue cooking 1 minute more. Stir tomato, garlic, cumin, and cayenne pepper into carrot and onion mixture; sauté until onion is fragrant and slightly caramelized, 1 to 3 minutes more.
- Add beans to the pot and stir. Pour vegetable stock over the beans; bring stock to a boil and immediately reduce heat to low. Cook at a low simmer, stirring occasionally, until soup has reduced slightly and the vegetables are tender, 30 to 40 minutes.
- Puree soup with an immersion blender; add lime juice. Season with salt.
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.
What others are saying
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.
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.
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!