This simple, savory Creamy Black Bean Soup is packed with healthy veggies and spices perfect to warm you up from the inside out! Top it with crispy tortilla strips, avocado, and a squeeze of fresh lime for the perfect finishing touch.
Hello friends — happy Tuesday! I’m excited to share my Creamy Vegan Black Bean Soup. Over the years I’ve made many comforting soups, from creamy tomato and minestrone to broccoli-cheddar and Thai roasted carrot. Black bean soup wasn’t always on my radar, but with chilly weather setting in, a thick, spicy, and creamy bowl sounded perfect.
This soup begins with a soffritto of onion, carrot, and celery — a trio that builds savory depth and umami. I also add jalapeño, garlic, and tomato for brightness, and of course lots of black beans. I used canned beans for convenience, but you can use soaked and cooked dry beans if you prefer.
While the soup is delicious on its own, the toppings really elevate it. I like to finish bowls with crispy tortilla strips, creamy avocado, sliced jalapeño, fresh cilantro, and a squeeze of lime — a satisfying mix of crunchy, creamy, fresh, and spicy. My partner sometimes adds cheese or even meat; if you want extra savory depth, soy chorizo would be a tasty vegan option.
I hope you try this creamy vegan black bean soup — it’s easy, comforting, and full of flavor. If you have basic produce and canned black beans on hand, you can make a cozy dinner in no time.
creamy vegan black bean soup
Ingredients
- ½ white onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 4 cloves garlic crushed
- 2 medium tomatoes diced
- 1-2 jalapeños finely chopped
- 2 tablespoon olive oil
- 3 cans black beans
- 4 cups vegetable broth or water with veggie bouillon
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- ½ teaspoon Mexican oregano
- 2-3 teaspoon salt to taste
- 1-2 teaspoon crushed red pepper flakes to taste
- to serve: tortilla strips avocado, jalapeno slices, fresh cilantro, lime wedges
Instructions
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Heat the olive oil in a large pot over medium-high heat.
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Add the chopped onion, carrots, celery, jalapeños, and garlic along with the spices. Sauté until the vegetables are soft and fragrant, about 6–10 minutes.
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Rinse and drain the black beans, then add them to the pot with the diced tomatoes and vegetable broth (or water with bouillon).
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Cover, reduce the heat to a simmer, and cook until all the veggies are tender. Taste and adjust salt or spices as needed.
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Blend the soup until smooth using an immersion blender or by carefully transferring batches to a countertop blender.
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Serve topped with avocado, tortilla strips, cilantro, jalapeño slices, and a squeeze of lime. Enjoy!
