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Black Bean Soup

Vegan Black Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This hearty black bean soup is packed with vegetables and spices for a flavorful meal! It’s filled with plant-based protein so this vegan soup is super satisfying!


Units Scale
  • 1 tablespoon olive oil
  • 1 medium red or yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 large green bell pepper, chopped
  • 1 jalapeño, diced
  • 6 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons ground cumin
  • 4 cups vegetable broth
  • 1 bay leaf
  • 2 (15oz) cans black beans, drained and rinsed
  • 2 tablespoons cornstarch (optional)
  • 2 tablespoons water
  • 1/2 teaspoon salt or to taste


  1. In a large pot, add the olive oil and heat over medium heat for 30 seconds.
  2. Add the onion, carrot, celery, bell pepper, and jalapeño. Sauté for 12 minutes, stirring frequently, until vegetables are softened.
  3. Add the garlic, chipotle peppers in adobo sauce, smoked paprika, oregano and cumin and continue to sauté for 2 minutes.
  4. Reserve 1/2 cup of black beans and set aside.
  5. Add the remaining black beans, bay leaf, and vegetable broth to the pot. Bring to a boil then reduce heat to low.
  6. Simmer for 20 minutes.
  7. In a small bowl, whisk the cornstarch (if using) and water together. Add the reserved 1/2 cup of black beans. Blend the black bean and cornstarch mixture in a blender or food processor. Or use an immersion blender to combine.
  8. Add the blended beans back to the pot. (This will help thicken the broth.)
  9. Add salt to taste.