Name: EASY Vegan Black Bean Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large); 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium); 1 green pepper, de-seeded and diced; 1 cup chopped celery (150 g, approx. 3 ribs); 1/2 a jalapeno, de-seeded and minced (or a whole one for extra heat); 3 cloves garlic, minced; 2 tsp cumin; 2 tsp dried oregano; 2 tsp chili powder; 3–4 cups vegetable broth; 1 cup (250 mL) tomato sauce (any plain tomato pasta sauce works); 1 19 oz can black beans, drained and rinsed (330 g, about 2.5 cups); 1/2 cup finely chopped fresh cilantro; salt and pepper, to taste; squeeze of fresh lime juice

This Vegan Black Bean Soup recipe is just perfect for a comforting weeknight meal, and it uses budget-friendly. This soup is easy and simple to make in 30 minutes with just a handful of everyday ingredients. Full of veggies, protein and super delicious.

When it comes to getting dinner on the table, it doesn’t get much simpler than this black bean soup recipe! Top it with your favorite garnishes for a quick and easy dinner that the whole family will love.

EASY Vegan Black Bean Soup Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
1 green pepper, de-seeded and diced
1 cup chopped celery (150 g, approx. 3 ribs)
1/2 a jalapeno, de-seeded and minced (or a whole one for extra heat)
3 cloves garlic, minced
2 tsp cumin
2 tsp dried oregano
2 tsp chili powder
3–4 cups vegetable broth
1 cup (250 mL) tomato sauce (any plain tomato pasta sauce works)
1 19 oz can black beans, drained and rinsed (330 g, about 2.5 cups)
1/2 cup finely chopped fresh cilantro
salt and pepper, to taste
squeeze of fresh lime juice

Instructions

Let’s Get Cooking!

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Notes

Sub 2-3 chili peppers in adobo sauce for the jalapeno for more of a chipotle flavour or increase the jalapeno to 1-2 if you want more spice.
Start with 3 cups of vegetable broth and add a bit more if it seems too thick, it just depends on the exact amount of veggies you use and how thick you want your soup.
Store leftovers in a sealed container in the fridge for up to 5 days or freezer for up to 2 months. Reheat as needed in the microwave or stovetop until heated to your preference.

Let us know if you liked this recipe. Try the other recipe categories as well!

Ingredients

Instructions

Let’s Get Cooking!

Notes

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