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Vegan black bean soup garnished with pico de gallo and tortilla chips served in a white bowl

Vegan Black Bean Soup

This delicious vegan black bean soup is very easy to make and gets ready within 30 minutes.  It’s a
perfect comforting and filling recipe for colder days ahead.
Course Soup
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 230kcal


  • 3 cups black beans boiled/ canned
  • 1 large red onion finely chopped
  • 1 celery stalk roughly chopped
  • 1/2 medium-sized red bell pepper finely chopped
  • 1/2 medium-sized green bell pepper finely chopped
  • 1 jalapeno chopped, adjust the quantity as per your heat preference.
  • 4-5 garlic cloves finely chopped/ grated
  • 1 bay leaf
  • 1/2 tablespoon dry thyme
  • 1 teaspoon chili flakes
  • Salt as per taste
  • 1 cube vegetable bouillon
  • 1 tbsp olive oil
  • 4.5 cups water adjust the quantity to get the desired consistency.
  • Juice of 1/2 a lime adjust as per your taste

Garnish suggestions (Optional)

  • Fresh Salsa
  • Tortilla chips
  • Chopped/ sliced avocado


  • Heat oil in a pot. Add chopped onions and saute till they become translucent.
  • Next, add the garlic and bay leaf, continue to saute till the raw smell of garlic goes away.
  • Add the celery, saute for about a minute before adding the bell peppers. Saute for 2-3 minutes and then add bouillon, salt, and all the other seasoning. Saute for a few seconds.
  • Now add the black beans, mix and cook for about 2 minutes. Take around 3 ladles of beans, put in the grinder with 2 tablespoons of water and make a smooth paste. Add this paste and water back to the pot.
  • Let the soup simmer for another 10-12 minutes. Switch off the gas.
  • Squeeze in fresh lime juice. Garnish with some salsa and tortilla chips. Enjoy!


  • Once the soup is ready, you can enjoy it just like that.
  • If you prefer a smooth, creamy bean soup, blend it completely with a hand blender or a food processor.
  • You can also choose a path in between which is my favorite way of enjoying this soup. For that, once the soup is ready just put a few ladles in a food processor, allow it to reach room temperature, and then add back the paste to the broth. This will give you a creamy base with vegetable and bean chunks to enjoy.


Calories: 230kcal | Carbohydrates: 37g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 577mg | Fiber: 13g | Sugar: 3g | Vitamin A: 726IU | Vitamin C: 41mg | Calcium: 64mg | Iron: 4mg