This vegan and gluten free black bean soup recipe is only 5 ingredients. You can have it ready on the table in just 15 minutes!
I love black bean soup. It’s hearty, filling, and deliciously spicy. This recipe uses a little shortcut: salsa. By using a jar of your favorite tomato salsa, you’re adding extra vegetables and tons of flavor with minimal effort. I personally love using Green Mountain Gringo’s medium salsa in this recipe. I’ve also tried it with salsa from Trader Joe’s and the Kroger store brand and they’ve all turned out great! If you like things on the spicier side, use a medium salsa but if you’re not sure what spice level you want, stick to mild. You can always add a little more chili powder if you need extra spice!
This recipe can also be customized with your favorite toppings. I usually keep things vegan and add a little avocado on top but if you’re cooking for others who might have different tastes, you can easily add cheese and sour cream on top.Print
Quick & Easy Black Bean Soup [Vegan & Gluten Free]
This black bean soup is just 5 ingredients and can be ready to serve in 15 minutes!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 2
- Category: Soup
- 2 15oz cans black beans (do NOT drain them!)
- 1 15oz can petite diced tomatoes
- 1 cup tomato salsa
- 1 tsp cumin
- 1/4 tsp chili powder
- Optional toppings: fresh cilantro, avocado, etc.
- In a large pot, add in your black beans, including the liquid in the can.
- Add the tomatoes and salsa, cumin, and chili powder.
- Cook over low heat for 10-15 minutes, then remove from heat and let cool slightly before serving.
- When ready to serve, top with sliced avocado or a sprinkle of fresh cilantro, if you’re using additional toppings!
I recommend buying low sodium or no salt added black beans. Since this recipe uses the liquid in the can, the sodium can add up quickly if you’re using regular canned black beans.
We usually top black bean soup with some avocado slices and fresh cilantro, but this soup has plenty of flavor on its own! It reheats well, so you can easily make a double batch and pack it for lunch during the week. I’d also like to point out that a serving of this contains 22g of plant-based protein for less than 400 calories. Not bad for a vegan soup, am I right?
I have a feeling I’ll be making this recipe a lot this year. I always have black beans and salsa in the pantry!
If you’re looking for other quick and simple soup recipes, try this spicy chickpea chili. It uses the same salsa hack, but with salsa verde, so it has a totally different flavor.
What’s your favorite super quick dinner?
This post was originally published November 2015. Updated March 2018.