A quick and easy vegan black bean soup recipe is the perfect lunch or dinner for busy weeks! This is a hearty soup that comes together quickly. Serve with a side of soft bread sticks or the best vegan cornbread to round out your meal.
When you have a really busy week, it can be hard to remember to make a plan for dinner each night. We’ve all had those weeks where we are reaching for the phone once again to dial the local pizza place. Unfortunately, if you have food allergies, it’s not so easy to pick up some pizza or other takeout food when you’re in a rush.
I love easy recipes that rely on pantry ingredients. That way, if you’re out of fresh veggies and other ingredients, you can just grab some cans of beans and tomatoes, or pasta and sauce from the pantry and make a quick and filling dinner.
This easy vegan black bean soup is one of our favorite simple, allergy friendly recipes. It’s naturally gluten free and vegan, and it’s delicious for lunch or dinner. We like to top it with fresh guacamole or tortilla chips.
This flavorful soup is very quick to make, and if you need to take a few more shortcuts, you can use frozen corn kernels, and frozen chopped onions as well.
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Ingredient Notes
- Canned Beans – Be sure to call the company to check for yourself, but I have been pleased with Eden Foods allergen policies and procedures. They make both canned beans and dried beans.
- Corn – Feel free to use fresh or frozen corn in this soup.
- Onion and Garlic – These ingredients add a lot of flavor, but if you can’t have them, try adding some chopped celery and carrots instead.
- Vegetable Broth – Use the brand of broth that works for your dietary needs. You could also use homemade vegetable broth, or chicken broth if you are not vegan.
Step by Step Instructions
- Cook the onions and garlic in olive oil over medium heat. Add the beans, tomatoes, corn, and broth.
- Add the spices, then stir and cover the pot. Bring the soup to a boil, and reduce heat to low, simmering for about 10 minutes.
- Once the soup is done cooking, stir in the vinegar. Serve with tortilla chips, dairy free cheese, or guacamole.
Substitutions
- Use pinto or mixed beans in place of the black beans
- Try shallots or green onions in place of the onions
- Use garlic powder in place of fresh garlic
- Feel free to use carrots instead of corn
FAQs
Since this soup is supposed to be quick and easy, I don’t recommend using dried beans. Using dried beans in a recipe involves soaking them overnight, then cooking them for a much longer time. A dried bean soup recipe is for a day when you have a lot of extra time.
Yes, this soup keeps well in the refrigerator. Make it at the beginning of the week and enjoy the leftovers for up to 5 days.
If you’re looking for recipes that use dried beans, try this Simple Crockpot Bean Soup, or this Pennsylvania Nine Bean Soup.
Serving Suggestions
Serve this soup with easy corn muffins, gluten free crackers, or top it with homemade salsa verde.
Storage
Store leftover bean soup in the refrigerator. It should stay fresh for about 5 days. You can freeze this soup if you like – place it in a freezer safe container and it should stay fresh for about 3 months.
For more delicious allergy friendly recipes your whole family will love, grab my ebook, Allergy Free and Delicious.
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Recipe
Quick and Easy Vegan Black Bean Soup.
Try this easy vegan bean soup – it's a delicious meal that's quick to make on busy nights.
Ingredients
- 2 teaspoons olive oil
- 1 medium onion chopped
- 30 ounces canned black beans drain one can, and use the other can plus its juices
- 1 teaspoon minced garlic
- 14 ounces vegetable broth
- 14 ounces canned chopped tomatoes with green chilies
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon apple cider vinegar
- 2 ears of fresh corn kernels removed (or 1 cup frozen corn)
Instructions
-
Put the chopped onions, garlic, and olive oil in a soup pot and heat over medium until the onions start to brown, about 5 minutes.
-
Raise heat to high, add broth, drained beans, and remaining can of beans with juice. Add the corn and spices.
-
Stir well. Cover the pot, and bring to a boil. Reduce heat to low, and simmer to blend flavors, about 5 to 10 minutes, stirring occasionally.
-
Stir in the vinegar. Serve hot, and top with tortilla chips, guacamole, or chopped avocado.
Recipe Notes
You can use frozen chopped onions and frozen corn in this recipe if you like.
Feel free to add more vegetables if you wish! Try adding red bell peppers, celery, or carrots.
Store leftover soup in the refrigerator. It should stay fresh for about 5 days.
You can freeze this soup. Place in a freezer safe container and freeze for up to 3 months.
adapted from Desperation Dinners
Darryl
This is a delicious and easy dinner option.
Elizabeth Wilson
Great Bean Soup Recipe! Great taste profile and nutrition. I used no salt added beans, and diced tomatoes, and low sodium stock (Zoup Brand) I will definitely make this again. (Have to watch added salt and sugar, and trying to make more plant based high nutrient foods. Having garnishes is fun too! Keep up the great work on the recipes. Fun!
Katie
Delicious recipe!
Sky @ Capital B
oooo balsamic vinegar and black beans in one dish is sure to be a hit! I’m anxious to try this!
C a m i l l e
YUM!!!!!! Will try this for SURE.
Your newest reader and fellow blogger,
Camille
GGA
http://www.gardengnomearts.com/
…Come by and say hello if you’d like:]
C a m i l l e
YUM!!!!!! Will try this for SURE.
Your newest reader and fellow blogger,
Camille
GGA
http://www.gardengnomearts.com/
…Come by and say hello if you’d like:]
Sourkraut
Ooh, I’m intrigued by the addition of balsamic vinegar. I love quick and easy soups like this.
Meeling
Looks really good and I love how fast it is…great weeknight meal!
Krysten @ Why Girls Are Weird
Yum, looks good!