Hearty 30-Minute Vegan Canned Black Bean Soup Recipe

Introduction

This hearty black bean soup is a perfect vegan meal that comes together in just 30 minutes. Packed with flavorful spices and fresh ingredients, it’s both comforting and nutritious. Ideal for busy weeknights or meal prepping.

Ingredients

• 46 ounces (3 cans) black beans (including liquid, low sodium preferred)
• 2 Tablespoons extra virgin olive oil
• 1 ½ cups yellow onion (diced)
• 1 cup celery (diced, about 2 ribs)
• 1 red bell pepper (diced)
• 2 Tablespoons jalapeno (finely chopped, 1 pepper)
• 4-5 cloves garlic (minced)
• 1 Tablespoon cumin
• 1 Tablespoon chili powder
• 1 teaspoon smoked paprika
• 2 teaspoons dried oregano
• ¼ teaspoon red pepper flakes
• 1 teaspoon vegetable Bouillon
• 3 cups vegetable stock
• Kosher salt (to taste)
• ½ cup cilantro (finely chopped)
• Fresh lime juice

Instructions

1. Step 1: Add one can of black beans with their liquid to a bowl and mash until mostly smooth but still slightly chunky. Set aside. Keep the liquid from the other cans as well; do not drain or rinse the beans.
2. Step 2: Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add the diced onion, celery, red bell pepper, and jalapeno with a pinch of salt. Sauté for 6-7 minutes until the vegetables are soft.
3. Step 3: Add the minced garlic, cumin, chili powder, smoked paprika, dried oregano, red pepper flakes, and vegetable bouillon. Stir to combine and sauté for another 2 minutes.
4. Step 4: Add the two cans of black beans with their liquid, along with the mashed beans, into the pot. Stir in the vegetable stock. Adjust salt depending on the sodium level of your beans.
5. Step 5: Bring the soup to a boil, then reduce heat to a simmer. Cook for about 20 minutes, allowing the flavors to meld and the beans to become tender. Stir in the chopped cilantro and squeeze in fresh lime juice. Taste and adjust salt if needed.
6. Step 6: Serve the soup hot, optionally garnished with tortilla chips, sour cream, or avocado. Enjoy immediately or store leftovers as directed below.

Tips & Variations

• Use low sodium beans to control salt levels and avoid over-seasoning.
• Add a smoky flavor by including a chipotle pepper in adobo sauce with the garlic and spices.
• For a creamier texture, blend a portion of the soup before adding the cilantro and lime.
• Swap jalapeno for poblano pepper if you prefer milder heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried beans, but be sure to soak and cook them thoroughly before making the soup. This will increase the overall cooking time significantly.

Is this soup spicy?

It has a moderate level of heat from the jalapeno and red pepper flakes, but you can adjust the spiciness by reducing or omitting these ingredients to suit your taste.

Hearty 30-Minute Vegan Canned Black Bean Soup Recipe

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★★★★★

4.8 from 134 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Hearty 30-Minute Canned Black Bean Soup is a flavorful, vegan-friendly recipe that combines tender black beans, fresh vegetables, and vibrant seasonings into a warm, comforting soup. Perfect for a quick, nutritious meal, it uses canned beans to save time while delivering complex flavors with cumin, chili powder, and smoked paprika. Garnish with fresh cilantro and lime juice for a zesty finish.

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Ingredients

Scale 1x2x3x

Beans

• 46 ounces (3 cans) black beans (including liquid, low sodium preferred)

Vegetables & Aromatics

• 2 Tablespoons extra virgin olive oil
• 1 ½ cups yellow onion (diced)
• 1 cup celery (diced, about 2 ribs)
• 1 red bell pepper (diced)
• 2 Tablespoons jalapeno (finely chopped, 1 pepper)
• 4–5 cloves garlic (minced)

Seasonings

• 1 Tablespoon cumin
• 1 Tablespoon chili powder
• 1 teaspoon smoked paprika
• 2 teaspoons dried oregano
• ¼ teaspoon red pepper flakes
• 1 teaspoon vegetable bouillon
• Kosher salt (to taste)

Liquids & Garnish

• 3 cups vegetable stock
• ½ cup cilantro (finely chopped)
• Fresh lime juice (from about half a lime)

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Instructions

1. Black Bean Prep: Add one can of black beans with their liquid to a bowl and mash until mostly smooth yet slightly chunky using a fork, potato masher, or large spoon. Set aside. Do not drain or rinse the other cans, as their liquid will be used in the soup.
2. Sauté Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add diced onion, celery, bell pepper, and jalapeno along with a pinch of kosher salt. Sauté for 6-7 minutes until vegetables are soft and fragrant.
3. Add Garlic and Seasonings: Stir in minced garlic, cumin, chili powder, smoked paprika, dried oregano, red pepper flakes, and vegetable bouillon. Cook, stirring, for 2 minutes to toast the spices and combine flavors.
4. Combine Beans and Stock: Add the two remaining cans of black beans with their liquid plus the mashed beans into the pot. Pour in the vegetable stock and stir thoroughly. Adjust salt based on whether low sodium beans were used.
5. Simmer Soup: Bring the soup to a boil, then reduce heat to a gentle simmer. Allow the soup to cook uncovered for about 20 minutes so the flavors meld and beans become tender.
6. Finish and Serve: Stir in chopped cilantro and squeeze fresh lime juice into the soup. Taste and adjust salt as needed. Serve immediately with tortilla chips, sour cream, and avocado if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days, reheat on the stovetop or microwave, and note that the soup freezes well.

Notes

• Using low sodium black beans allows better control of saltiness.
• For a creamier texture, blend part of the soup before adding the mashed beans.
• Adjust jalapeno quantity for desired heat level.
• This soup freezes well; cool completely before freezing in airtight containers.
• Serve with optional toppings like sour cream, avocado, or tortilla chips for added texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: black bean soup, vegan soup, quick soup, canned beans recipe, healthy soup, 30-minute recipe, plant based soup