This Vegan black bean soup recipe is made from scratch and rich with smoky, deep flavor from cooking all day in the slow cooker. What I’m trying to say is that this recipe is a black bean soup from dried beans recipe.
Regardless of their nutritional value, having a family of 4 kids makes it vital that these beans are hidden and made in a fun and interesting way or they won’t be eaten. Well, the hidden part is true for everyone but my 7-year-old daughter. She has loved beans ever since she was a baby. She gets so excited when she sees them and eats them like candy. She calls them “beanie weenies.”
Luckily, she doesn’t know what real Beanie Weenies are. Seriously, if I get some black beans out to put on my salad, she’ll beg for the rest of the can and just sit there and eat plain black beans with a smile on her face.
And when I cook black beans in the crockpot and freeze them in individual servings, she really likes those. Just goes to show that you should expose your children to a wide variety of foods because you never know what foods they will absolutely love. You can get that recipe here.
So far, I have won the kids over with black bean brownies, black bean cookies, sausage made with garbanzo beans, and other creative goodies – now I can add this amazing healthy Vegan black bean soup recipe to the list.
I ALWAYS make this Vegan black bean soup recipe in a large batch because it can be used in tons of ways throughout the week. Try it:Ā as a soup; served atop nachos; drizzled on hot dogs; served as a taco salad; and even as a yummy dip for flatbread! I absolutely LOVE serving this soup with my all-natural homemade tortillas and making your own tortillas is so easy to do.
I made it with dry black beans to add to the depth of flavor and make it even more wholesome. It does require a longer cook time, but I thought it made it more “Clean Eating” friendly. Canned black beans could be used if desired. The soaking of the black beans could be skipped and drained, canned black beans could be added after the sauteeing of the vegetables.
No matter which way you make the vegan black bean soup-it is so easy and can be made in less than half an hour! You can add additional spices if you like your food HOT HOT HOT -or enjoy it as written for a smoky bowl of goodness.Ā If you are really looking for an award-winning dish, add 1 tablespoon of unsweetened cocoa powder to your soup while it is cooking. Chocolate is an ingredient found in a traditional Mexican mole sauce and it will bring an inspired richness to your soup.
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PrintHealthy, Smoky Best Vegan Black Bean Soup Recipe from Dried Beans
This Vegan black bean soup recipe is made from scratch with dried black beans and rich with smoky, deep flavor and is very affordable and filling. {Gluten-Free, Clean Eating, Dairy-Free}
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 8 1x
- Category: Main Course, Soup
- Cuisine: Gluten-Free
Ingredients
- 2 Cups Dried Black Beans {*}
- 6 Cups Water
- 2 Tbl Olive Oil {*}
- 1 Yellow Onion (chopped)
- 1 Red or Green Bell Pepper (chopped)
- 1 1/2 tsp Cumin {*}
- 1 1/2 tsp Chili Powder {*}
- 4 oz Diced Green Chilis {*}
- 1 tsp Minced Garlic
- 1 15 oz Can Diced Tomatoes {*}
- 8 Cups Vegetable Broth {*}
- Coarse Real Salt to taste
Top with:
- Sour Cream (leave off or use a dairy-free substitute for dairy-free and Vegan)
- Fresh, Diced Tomatoes
- Cilantro
- Diced Bell Pepper
- Diced Onion
- Diced Avocado
- Salsa
Instructions
- Place the dry black beans in a stock pot and cover with the 6 cups of water.
- Bring to a boil over high heat and boil for 2 minutes.
- Cover with a lid and turn the heat off. Let the beans soak for 2 hours.
- After 2 hours, drain and rinse the black beans and set aside.
- In another stockpot, add the olive oil and heat on medium/high. Add the diced onion, bell pepper, cumin, and chili powder to the pot and saute for 2-3 minutes, or until the onion softens and is translucent.
- Add the green chilis and garlic and saute for another minute. Add the diced tomato, vegetable broth, and soaked black beans. Bring to a simmer and cover. Let cook for 1 hour on medium heat, stirring occasionally. Watch the soup to make sure that liquid levels do not get to low. If they do, add more water.
- Soup is ready when the black beans are tender.
- Place half of the soup in a blender and puree until very smooth.
- Add pureed soup back into the pot with the rest of the soup and stir together, adding more vegetable broth if a thinner consistency is desired.
- Add salt to taste.
- Serve with toppings.
Keywords: black beans, tomatoes, bell pepper, Black Bean Soup
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katyloves
January 7, 2019 at 5:15 amThe recipe description says that it cooks in the slow cooker all day, but I don’t see that in the directions. Am I missing something? I can try to figure out how to use the appropriate portions in the slow cooker, but it’d be great if you could help out with that. š Would I just skip the soaking portion and put everything in the slow cooker and use the 8 cups broth? Or would it need more liquid to cook all day? Thank you!
Rebecca
January 9, 2019 at 10:33 pmOops. Looks like I never put a link to that recipe where I cook beans in the crock pot. Here it is – https://mynaturalfamily.com/clean-eating-crock-pot-pinto-beans-andor-black-beans-recipe/
Katyloves
January 9, 2019 at 10:39 pmThank you!!
Scott
April 8, 2017 at 10:03 pmThis bean soup is incredible for lunch and my family requests it all the time. Thanks for sharing and hope to try others on your list.
Rebecca
May 18, 2017 at 8:45 pmI’m so glad you like it! Thanks for taking the time to comment.
H. Rose
May 14, 2016 at 8:59 amWould two cups of canned black beans be the same as two cups dried black beans?
Rebecca
June 15, 2016 at 3:36 pmNo. They are definitely not the same since the canned black beans have water in them, but I did find this blog post than should be able to help you convert the amounts so you can make this with canned black beans – http://www.seriouseats.com/2014/04/is-there-a-ratio-for-converting-between-dried.html
Liz
March 2, 2015 at 10:26 amThanks for sharing! I bet the green chilis add a nice flavor to this soup.
felicia
February 17, 2015 at 5:17 pmThis sounds so good for a cold night. Especially the next several nights with temps in the negatives. Thanks for sharing over at the Snickerdoodle Sunday.
Dee
February 16, 2015 at 11:07 pmThis sounds very tasty! My kids will eat black beans in burritos and tacos, and I would love to try out the soup. Thanks for sharing at Snickerdoodle! š
Margaret J
February 16, 2015 at 8:38 pmThis looks like it would be good made with other beans instead of black beans. Pinto beans come to mind. On those days when I’m not eating vegan, I might put some cheddar on it, too.
Christine from So Domestically Challenged
February 16, 2015 at 12:56 pmOh! This looks yummy! I bet that soup would please my vegetarian 8 year old (and meet her iron needs too)! Thanks so much!
Jillian Hudson
February 15, 2015 at 8:20 pmThis is a great recipe!
Rebecca Baron
February 14, 2015 at 11:09 amI’ve been vegan for what feels like forever and I’ve never made a black bean soup. I think it’s going to be dinner tonight!
Lou Lou Girls
February 14, 2015 at 2:26 pmHello beautiful! This looks so amazing. I need to try this.
Lorelai @ Life With Lorelai
February 13, 2015 at 3:31 pmThis soup looks so tasty, and it’s definitely healthy.
Susan
February 12, 2015 at 5:09 pmI love black bean soup and am always looking for vegan recipes for when my vegan friends come over. Thanks for sharing.
Rach D
February 10, 2015 at 5:55 pmThis looks healthy as well as super super tasty!! Love soups, especially in our cold winters up here in Canada š
Sarah L
February 3, 2015 at 11:00 pmThis will be good tomorrow when it’s snowing here. Good ingredients.
Rebecca Baron
October 7, 2013 at 9:42 pmI love this recipe! It’s so easy to make and very inexpensive too!
★★★★★