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’s so easy to forget to plan ahead so that you can enjoy healthy and delicious meals. 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 mostly pantry ingredients. That way, if your refrigerator is 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 vegan black bean 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.
What brand of beans is allergy friendly?
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.
Ideas for substitutions:
- use pinto or mixed beans in place of the black beans
- use shallots or green onions in place of the onions
- use garlic powder in place of fresh garlic
- use diced carrots instead of corn
Can I use dried beans in this soup?
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.
This is the best black bean soup recipe – it only takes about five minutes to throw all the ingredients into the soup pot, and then about ten minutes to simmer. You can get home from work, put this soup on the stove, and by the time you’re done getting settled in, you’ll have dinner ready to eat!
Enjoy this bean soup with cornbread, a green salad, or just some chips on the side.
Disclosure: This post contains affiliate links.
Speedy Black Bean Soup.
Try this easy vegan bean soup - it's a delicious meal that's quick to make on busy nights.
- 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
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.
Stir well. Add all the remaining ingredients, cover the pot, and bring to a boil. Reduce heat to low, and simmer to blend flavors, about 5 to 10 minutes, stirring occasionally.
Serve hot, and top with tortilla chips, guacamole, or chopped avocado.
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.
adapted from Desperation Dinners