Easy Vegan Black Bean Soup (High-Protein) is perfect for a cozy meal packed with flavor and nutrition. This hearty soup recipe combines canned black beans, aromatic spices, and simple ingredients to create a satisfying dish that’s ready in no time.
When it comes to quick, wholesome, and satisfying meals, this vegetarian black bean soup recipe is a true champion. This bowl of deliciousness is packed with protein, loaded with flavor, and made with simple pantry staples. It’s the perfect one-pot dish for busy weeknights or leisurely weekends.
I love black beans in any form and it’s so versatile. They are always winning my heart as I am always trying to create new recipes with them. I love salad for a snack because it’s so flavorful. My taco pasta is quite popular for dinner or lunch and taco soup is outstandingly delicious. Baked taquitos are my family’s favorite dish.
Health benefits of black beans
Apart from being high in protein, these are high in fiber and antioxidants. They consist of vitamins and minerals which helps in bone structure and strength. They are naturally low in sodium and thereby helps lower blood pressure. These also helps in digestion which in turn promotes weight loss. They also help prevent diabetes and heart diseases.
Why you will love this recipe
Easy one-pot recipe
High protein and nutritious
Quick to make and few simple ingredients
Customizable and satisfying
Plant-based and gluten-free
Ingredients
Ingredients notes
Black beans – I used canned black beans and it is super convenient. You may use dried black beans as well but make sure to soak and boil before using in this recipe.
Fennel seeds – These help with digestion and adds a nice soft aroma.
Tomato paste – I used this instead of fresh tomatoes to give its base a nice thick texture.
Red bell pepper – This adds vitamin C along with a bit natural sweetness.
Tajin – This is a very special seasoning and is my favorite. Tajin brings out the wonderful tangy, spicy and salty flavors in this recipe.
For detailed measurements of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, I heated avocado oil in a saucepan. You may use a stock pot or Dutch oven if desired. Then, I added fennel seeds in it and let it crackle.
Secondly, I sauteed onions, garlic and red bell pepper in it.
Next, I added tomato paste, cumin powder, oregano, cayenne pepper powder, tajin and salt. Then, I mixed it very well over medium heat.
Thereafter, I tossed in black beans and folded all the ingredients with a spatula.
Afterwards, I poured in vegetable broth and stirred it. Then, I let it cook for 10 minutes at medium-high heat.
With the help of an immersion blender, I roughly blended the ingredients in the pan itself. After that, I let it cook again for 10-15 minutes over medium-high heat for it to thicken a bit.
Lastly, I turned off the flame and adjusted the salt and tajin in it. Then, I garnished it with cilantro, fresh avocado and tortilla chips.
This is the best black bean soup with a mouthwatering aroma and perfectly balanced flavors.
Serving tips
This is a complete meal and can be served as is. However, Mexican rice pairs well. I like to pair Mexican coleslaw too. You may garnish it with homemade sour cream and lime juice.
Storage tips
It tastes best when served immediately with its garnishes. However, the leftovers without the garnishes can be refrigerated for about 5-6 days. Warm it well in the microwave or on the stovetop before serving.
Expert tips
- Make sure to blend very roughly. The consistency should not be smooth but pouring.
- Sauté the vegetables well in the spices until its aromatic for the best results.
- Make sure to finely chop all the vegetables before sauteing.
Yes! It’s nourishing, packed with plant protein, low in carbohydrates and high in fiber. It consists of vitamins and minerals making it perfect for a balanced micro-nutrient food.
Yes! Rinsing will give this soup the balanced flavors. If it’s not rinsed the salt content may not be balanced and the taste will be overwhelming.
Since I used canned beans and it’s a quick recipe, this does not require instant pot cooking. Simply use your favorite pot or pan to make it.
I have not tried freezing is since refrigerating it for few days was good enough for me.
More related recipes
Broccoli cheese soup
Pasta fagioli soup
Corn Potato Chowder
Lentil Soup
Tofu Soup
Cauliflower Soup
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Easy Vegan Black Bean Soup (High-Protein)
Ingredients
- 1 tbsp avocado oil
- 1 tsp fennel seeds
- 1/2 cup finely chopped onions
- 2 tbsp finely chopped or minced garlic
- 1/2 cup finely chopped red bell pepper
- 2 tbsp tomato paste
- 1 tsp cumin powder
- 1/2 tsp cayenne pepper powder or as per taste
- 3 tsp tajin seasoning or as per taste
- 1 tsp dried oregano
- salt as per taste
- 2 cans (15-ounces each) black beans (drained and rinsed)
- 1 pack (32-ounces) low-sodium vegetable broth
suggested garnishes
- avocadoes
- chopped cilantro
- tortilla chips
Instructions
- Heat oil in a saucepan, stockpot or Dutch oven and add fennel seeds. Once it starts to crackle sauté onion, garlic and red bell pepper in it for 2 minutes over medium-high heat.
- Add tomato paste, cumin powder, tajin, cayenne powder, salt and oregano. Sauté it well for 2 minutes over medium heat.
- Toss black beans and roughly mix everything with a spatula.
- Pour in the vegetable broth and stir. Cook uncovered for 10 minutes over high heat. With the help of an immersion blender roughly blend it in the same pan (do not blend it smooth). Continue cooking the soup at high heat for another 10-15 minutes until it starts to thicken a bit.
- Turn it off and adjust the salt and tajin seasoning. Ladle it in your serving bowl and garnish with cilantro, avocado and tortilla chips. Enjoy!
Notes
- I used Siete lemon-flavored tortilla chips. You may use any of your choice.
- Feel free to adjust spice levels. Sliced jalapeno peppers can also be added if desired.
- This tastes best when served immediately but the leftovers can be refrigerated without the garnishes for 5-6 days. Warm it well in the microwave before serving.
Nutrition
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