Vegan Black Bean Soup


This vegan black bean soup is easy to make, thick, and hearty with a zesty flavor.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins


  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 1 stalk celery, chopped

  • 4 cloves garlic, chopped

  • 2 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 pinch black pepper

  • 4 cups vegetable broth

  • 4 (15 ounce) cans black beans, undrained, divided

  • 1 (15 ounce) can whole kernel corn

  • 1 (14.5 ounce) can crushed tomatoes


  1. Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil.

  2. Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth. Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.

Nutrition Facts (per serving)

410 Calories
5g Fat
75g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 410
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 1734mg 75%
Total Carbohydrate 75g 27%
Dietary Fiber 25g 89%
Total Sugars 7g
Protein 22g
Vitamin C 20mg 99%
Calcium 172mg 13%
Iron 8mg 46%
Potassium 1361mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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