Vegan Black Bean Soup Recipe (Oil-free) (2024)

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This Easy Vegan Black Bean Soup Recipe is Oil-free, just 8 simple ingredients and ready in less than an hour! It is not your ordinary bland black bean soup, but loaded with flavor and the perfect texture!

EASY VEGAN BLACK BEAN SOUP

No more bland black bean soup my friends. I’ve had some of those and nope, this one has so much flavor and the perfect texture. It’s not too runny and not too thick. Seriously, have you had a black bean soup where it’s like paste? I have a little trick for this one, I puree 2 cups of the soup and then mix it back into the soup and it creates the perfect texture.

This easy vegan black bean soup is also oil-free and super simple to make, like with all of my recipes. I love to share How to Cook and Bake Without Oil! Bonus, it is both hubby and kid-approved! If you love beans in your soup, then you must try my Smoky Sweet Potato Black-eyed Pea Soup!

INGREDIENTS FOR VEGAN BLACK BEAN SOUP

You only need 8 easy ingredients (+salt & water):

  • cooked black beans
  • medium-heat salsa
  • red onion
  • garlic
  • tomato paste
  • smoked paprika
  • ground cumin
  • dried oregano

HOW TO MAKE VEGAN BLACK BEAN SOUP

STEP 1

Cook the red onion and garlic until soft.

STEP 2

Add the remaining ingredients and bring back to a boil, then lower the heat to medium-low and simmer for 15 minutes.

STEP 3

You will remove about 2 cups of the soup and puree in a food processor into a somewhat smooth consistency similar to applesauce.

STEP 4

Return it back to the soup and mix in. This creates the best texture, as it thickens up the soup, while still having remaining liquid and whole beans in tact.

Add the black bean soup serving bowls and top with sliced avocado, chopped cilantro and fresh limes, if desired. Although the soup is absolutely delicious on it’s own, the toppings take it up a notch for presentation and extra flavor!

LOTS OF FLAVOR IN THIS BLACK BEAN SOUP

What makes this oil-free black bean soup so unbelievably delicious is the added smoked paprika and dried oregano, not something typically in a black bean soup, but it adds another dimension of flavor. I also added tomato paste for extra depth and keep it from being a boring, bland one-note black bean flavor. That with the salsa, cumin and lots of garlic and it truly even won over my husband!

I hope you all really love this Easy Vegan Black Bean Soup Recipe!

MORE VEGAN SOUP RECIPES TO TRY:

  • Vegan Cauliflower Curry Soup
  • Low-fat Smoky Broccoli Potato Soup
  • Sweet Potato Broccoli Cheese Soup
  • Lazy Red Lentil Curry Soup
  • Lazy Day Tomato Bisque
  • Easy Vegan Ramen Noodle Soup
  • Tomato Rice Vegetable Soup

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Vegan Black Bean Soup Recipe (Oil-free) (6)

Vegan Black Bean Soup Recipe (Oil-free)

Brandi Doming

This Easy Vegan Black Bean Soup Recipe is Oil-free, just 8 simple ingredients and ready in less than an hour! It is not your ordinary bland black bean soup, but loaded with flavor and the perfect texture!

5 from 36 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Yields 3

Ingredients

  • Two 15oz cans low-sodium black beans, drained and rinsed (OR 3 cups cooked, 510g)
  • 1 packed cup (160g) finely diced red onion
  • 5 extra large garlic cloves, minced (12g) (Don't be shy, lots of flavor in garlic)
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt and 1/8 teaspoon black pepper (this may vary depending on your beans)
  • 2 1/2 cups water
  • 1 cup (240g) medium-heat smooth salsa (IF your salsa is rather chunky, PUREE it first into a smooth consistency similar to applesauce, as you need and want the liquid and flavor to spread out into the soup)
  • 3 tablespoons (45g) tomato paste

OPTIONAL TOPPINGS

  • sliced avocado
  • lime wedges
  • freshly chopped cilantro
  • oil-free tortilla strips SEE DIRECTIONS

Instructions

  • Please follow these steps and the order of cooking and you will end up with an amazing soup. Have all of your ingredients ready to go, as the soup comes together rather quickly.

  • To a large pot, add the onion and 6 tablespoons (90g) water over medium heat and bring to a simmer. Cook 5 minutes, stirring often, and then add the garlic. Stir for 1-2 minutes until softened. If the water runs out, add just a tiny amount to keep the garlic from burning.

  • Add the cumin, smoked paprika, oregano, salt and pepper and stir around for about 30 seconds until aromatic and the spices absorb the liquid.

  • Quickly add the 2 1/2 cups water, salsa, tomato paste and beans and stir well until smooth.

  • Turn the heat back to high and bring to a boil, once boiling, lower the heat to medium-low, cover and simmer about 15 minutes, stirring occasionally. Lower the heat if needed if it's starting to stick at the bottom, as you don't want to cook the soup away. This will vary depending on your stove top.

  • Remove from the heat. Scoop out about 2 scant cups of the bean soup and puree (as pictured) in a food processor. Add this back to the soup and stir in. This creates the best texture, as it thickens up the soup, while still having remaining liquid and whole beans in tact. At this point, taste it. Since I used low-sodium beans, mine needed more salt and I added another 1/4 teaspoon of salt and it was perfect. Depending on your beans and salsa, yours may vary.

  • Add to bowls and top with avocado, cilantro and lime wedges if desired.

  • If desired, you can also top with oil-free tortilla strips. Preheat an oven to 400°F and line a pan with parchment paper. Cut a few yellow corn tortillas into 1/2 inch thick strips. Lightly brush with lemon juice and sprinkle with salt. Bake until crispy and starting to turn golden brown, 5-8 minutes. Top over the soup and serve immediately.

Notes

Nutrition stats are based off of 3 servings, with a serving being 2 cups each.

Nutrition

Serving: 2cups per servingCalories: 232kcalCarbohydrates: 46gProtein: 11.1gFat: 1.2gPotassium: 927mgFiber: 10.4gSugar: 8.3gCalcium: 177mgIron: 6mg

Keyword easy, gluten free, healthy, oil free, quick, spicy, vegan black bean soup, vegetarian

Previous Post: « Best Roasted Brussels Sprouts (Oil-free!)

Next Post: Vegan Red Pepper Curry Bowl »

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Comments

  1. Vegan Black Bean Soup Recipe (Oil-free) (7)Shelly

    Vegan Black Bean Soup Recipe (Oil-free) (8)
    As someone who is never super confident in the kitchen, I love turning to your step by step (with pictures) recipes! Second soup of yours that I’ve made this week. Thanks heaps, it’s delish!

    Reply

    • Vegan Black Bean Soup Recipe (Oil-free) (9)brandi.doming@yahoo.com

      This means so much to me, thank you Shelly!

      Reply

  2. Vegan Black Bean Soup Recipe (Oil-free) (10)Ashley

    Vegan Black Bean Soup Recipe (Oil-free) (11)
    LOVE THIS! Just found this and your site today! Made it for lunch and cannot stop consuming it! Question: has anyone tried freezing portions of this? Incidentally, I’m doing a few make ahead meals in anticipation of an upcoming procedure. This would be delicious IF I can freeze a few servings and reheat without sacrificing much. Thank you so much!

    Reply

    • Vegan Black Bean Soup Recipe (Oil-free) (12)brandi.doming@yahoo.com

      That is so wonderful to hear, Ashley! So happy you loved this soup! I have not tried freezing this personally, but soups usually freeze really well, so I’d think it would freeze fine!

      Reply

  3. Vegan Black Bean Soup Recipe (Oil-free) (13)Lynette Ohalleron

    Vegan Black Bean Soup Recipe (Oil-free) (14)
    Wonderful oil free soup! I have made it several times, I add frozen corn the last five minutes of cooking. Thank you!

    Reply

    • Vegan Black Bean Soup Recipe (Oil-free) (15)brandi.doming@yahoo.com

      So happy you love it, thank you Lynette!

      Reply

  4. Vegan Black Bean Soup Recipe (Oil-free) (16)Faye

    Vegan Black Bean Soup Recipe (Oil-free) (17)
    This is so delicious!!! I also like the fact that it’s very easy to adjust the taste or the depth of the flavours by varying the spices. I had left overs and added more tomatoes and accidentally too much cumin and black pepper, which left it tasting more like a curry.

    Love this recipe and this is definitely a keeper. Thank you!!

    Reply

    • Vegan Black Bean Soup Recipe (Oil-free) (18)brandi.doming@yahoo.com

      So happy to hear this Faye, thank you for the review!

      Reply

  5. Vegan Black Bean Soup Recipe (Oil-free) (19)Laurel

    Vegan Black Bean Soup Recipe (Oil-free) (20)
    I have used this recipe for delicious dehydrated backpacking meals. The only step I have to add for dehydrating is to mash the beans a little before I add them to the pot, so they rehydrate easier. It is so much healthier than the freeze dried meals for backpacking. It makes a big difference to have a delicious meal after hiking all day and setting up camp in the wilderness.

    Reply

  6. Vegan Black Bean Soup Recipe (Oil-free) (21)Stefany Hofmann

    Vegan Black Bean Soup Recipe (Oil-free) (22)
    Delicious and super easy! I added a can of corn and ate with corn tortillas. I’m on the 21 day Daniel Fast and this was some much needed weight in my stomach. Thank you!

    Reply

    • Vegan Black Bean Soup Recipe (Oil-free) (23)brandi.doming@yahoo.com

      Woohoo, that is amazing to hear, thank you Stefany!

      Reply

  7. Vegan Black Bean Soup Recipe (Oil-free) (24)Kristen

    Vegan Black Bean Soup Recipe (Oil-free) (25)
    WOW!!!!

    This is delicious!! I actually made this to save for later and when I was putting it in my jars, I was scraping the bottom of the pan to eat spoonfuls of it!

    Reply

  8. Vegan Black Bean Soup Recipe (Oil-free) (26)Brenda

    Hi, I know it’s vegan, but how would I cut the sodium down? That’s to much for me. Thank you

    Reply

    • Vegan Black Bean Soup Recipe (Oil-free) (27)brandi.doming@yahoo.com

      Just omit the salt and add to taste to your individual bowl!

      Reply

  9. Vegan Black Bean Soup Recipe (Oil-free) (28)Andrea

    Vegan Black Bean Soup Recipe (Oil-free) (29)
    This is the first black bean soup I made that I actually like. Thank you so much for this recipe. Nobody was able to tell that it’s oil free! And it’s super quick to make.

    Reply

    • Vegan Black Bean Soup Recipe (Oil-free) (30)brandi.doming@yahoo.com

      That thrills me to hear, thank you Andrea!!

      Reply

  10. Vegan Black Bean Soup Recipe (Oil-free) (31)Burt Rosen

    Vegan Black Bean Soup Recipe (Oil-free) (32)
    This soup is great! So easy and so flavorful. I added a little cayene and a little more salt and it was perfect! Thanks for sharing the recipe.

    Reply

    • Vegan Black Bean Soup Recipe (Oil-free) (33)brandi.doming@yahoo.com

      Awesome to hear that Burt!!

      Reply

  11. Vegan Black Bean Soup Recipe (Oil-free) (34)Judy

    This is delicious!! Great recipe. We used spicy salsa as we appreciate heat and it was a winner and will be a staple now since making it last week.
    A question: making it for the kids this time so I’m going to mix the onion with the salsa so there’s less “what’s this?!” While they eat 😁 should I still cook the onion until soft before added to salsa or just do it raw? Thank you

    Reply

    • Vegan Black Bean Soup Recipe (Oil-free) (35)brandi.doming@yahoo.com

      Awesome! Yes, definitely cook the onion first or it’ll have an overbearing flavor!

      Reply

  12. Vegan Black Bean Soup Recipe (Oil-free) (36)Sandra McSeveney

    Hi Brandi!

    I’m cooking the black beans from scratch for the Black Bean soup, and when the beans are cooked, should I drain the cooking liquid off of them, or should I use some of it or all of it?

    Reply

    • Vegan Black Bean Soup Recipe (Oil-free) (37)brandi.doming@yahoo.com

      Hi Sandra! Yes, drain them first!

      Reply

  13. Vegan Black Bean Soup Recipe (Oil-free) (38)Elaine McMullen

    Vegan Black Bean Soup Recipe (Oil-free) (39)
    I made this soup! It was wonderful! So tasty! My family loved it! Thank you!

    Reply

  14. Vegan Black Bean Soup Recipe (Oil-free) (40)M.A.

    Vegan Black Bean Soup Recipe (Oil-free) (41)
    Fantastic recipe, delicious, easy, and fast. It smells so good in here right now!

    Reply

  15. Vegan Black Bean Soup Recipe (Oil-free) (42)Joyce

    This recipe is so good and simple. I did add spinach at the end and some extra ground red pepper. Loved it. Thanks!

    Reply

  16. Vegan Black Bean Soup Recipe (Oil-free) (43)Lynne

    Vegan Black Bean Soup Recipe (Oil-free) (44)
    Loved this! I’m in Houston and used H‑E‑B’s organic thick and chunky salsa, medium, which was pretty spicy. For guests, I’ll double recipe and use a mild and a medium salsa. The recipe is so good, I made it a second time after finishing the first batch. I like to get grains with my protein, so I added some red quinoa (counts as a grain though technically a seed) after blending the soup with the stick blender. I bake corn tortillas til crispy then breakup after crisped. The chips and avocado and cilantro at serving made it perfect!

    Reply

  17. Vegan Black Bean Soup Recipe (Oil-free) (45)Valerie

    Vegan Black Bean Soup Recipe (Oil-free) (46)
    This is my new favorite black bean soup! I love how easy and quick it is to make. Flavor is on point!

    Reply

  18. Vegan Black Bean Soup Recipe (Oil-free) (47)Lisa

    Very tasty! I had a bunch of sprouted black beans I cooked up in my Instant Pot. I used 3 cups in this recipe. Delish! I don’t think I used as much smoked paprika as the recipe called for. I was at the end of my jar. Didn’t matter. Lots of flavor. I’m buying more smoked paprika tomorrow and using the rest of my beans. Yum!

    Reply

    • Vegan Black Bean Soup Recipe (Oil-free) (48)brandi.doming@yahoo.com

      So happy you loved it Lisa!!

      Reply

  19. Vegan Black Bean Soup Recipe (Oil-free) (49)Cami

    Vegan Black Bean Soup Recipe (Oil-free) (50)
    I never review recipes online but this one was so good that I just had to! My family and I have recently switched to a more plant-based diet and we’ve been shocked at how much we don’t miss meat when eating meals like this one. Thank you!!!

    Reply

  20. Vegan Black Bean Soup Recipe (Oil-free) (51)Andraya

    Vegan Black Bean Soup Recipe (Oil-free) (52)
    I love this recipe! I will be making this again and again!

    Reply

    • Vegan Black Bean Soup Recipe (Oil-free) (53)brandi.doming@yahoo.com

      Really lovely to hear that Andraya!

      Reply

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Vegan Black Bean Soup Recipe (Oil-free) (2024)

FAQs

What can I use to thicken black bean soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

How do you thicken bean soup naturally? ›

Mashing a Portion of Beans: Gently mash a portion of the cooked beans against the side of the pot. This releases starches, naturally thickening the broth. Be careful not to overdo it; you still want to maintain the soup's texture.

Why is my bean soup not thick? ›

Use Cornstarch or Arrowroot Powder

If you're looking for a gluten-free option to thicken your bean soup, cornstarch or arrowroot powder can be excellent substitutes. In a small bowl, mix a tablespoon of cornstarch or arrowroot powder with some cold water until it forms a smooth paste.

How do vegans thicken soup? ›

Blend 1½ cups cooked beans, lentils, or chickpeas with ½ cup water or broth until completely smooth. Add 2 tablespoons bean puree per 1 cup soup or stew, then stir until fully incorporated.

How do you thicken bean soup without cornstarch? ›

Halfway through cooking the stew, you crush some of the chickpeas in the pot, which thickens the soup base as it simmers. Here's why. Legumes like chickpeas, beans, and lentils are high in starch, but the starches are in the center, contained within an outer shell.

How do you thicken soup without carbs? ›

There are several keto-friendly ingredients that can help thicken your soup without adding unnecessary carbs. Some options include xanthan gum, coconut flour, almond flour, psyllium husk powder, and cream cheese. These ingredients will add thickness without compromising the keto-friendly nature of your soup.

How do you thicken black bean soup with flour? ›

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

What is the healthiest way to thicken soup? ›

The absolute healthiest way to thicken soup is by using a traditionally made bone broth powder like the one from Bluebird Provisions.
  1. Oat Flour, Quinoa Flour or Chickpea Flour.
  2. Applesauce or Mashed Bananas.
  3. Eggs.

What is the closest bean to black beans? ›

Kidney beans - Kidney beans are an excellent substitute for black beans. They have a meaty, dense texture that can be similar to black beans. They are delicious in soups, stews, and chilis because they hold their shape well and don't break down.

Are black beans healthier than beans? ›

Their vitamin and mineral content is almost identical and the differences are minor and likely won't have a big impact on health. Black and pinto beans are both rich in so many vitamins and minerals that we need for optimal health and body functioning. One of the most notable is iron.

Are black beans healthier than regular beans? ›

Black beans vs.

In terms of nutritional content, boiled pinto beans provide virtually the same amount of protein, carbs, fiber, and fat as black beans. They also offer a similar mineral content, with slightly higher amounts of folate, calcium, and copper ( 3 , 15 ).

Can you overcook bean soup? ›

Can you overcook beans in soup? Absolutely. If you cook the soup for too long, the beans will become mushy and potentially even lose their shape. If this happens, this is the biggest indicator that the beans have been overcooked.

Why does my bean soup have no flavor? ›

Not Adding Acid

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

What to do if my black bean soup is too thin? ›

I like my black bean soup soupier, but if you prefer it thicker, there are a couple of things you can do. If your soup is watery, you can simmer it uncovered for longer so some of the broth evaporates. You can also blend it for longer – blending is a great way to thicken soups without adding cream.

How do you thicken watery black beans? ›

Either drain off some of the excess liquid, add a thickener such as a starch slurry, or simply cook the beans longer until the liquid reduces out.

What can I use instead of thickening agent in soup? ›

If you don't have cornstarch handy, flour is a similar alternative that can be used to thicken soup (for a gluten-free option, you can also use arrowroot flour). There are a few ways to incorporate flour into soup, which work to avoid clumping and the raw taste of flour.

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