A quick and easy vegan black bean soup recipe is the perfect lunch or dinner for busy weeks!
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.
This easy vegan black bean soup is one of our favorite healthy 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. I prefer to use the Eden brand of canned beans, as they are BPA free, and we try to avoid BPA whenever we can.
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.
If you want to make this vegan black bean soup but don’t have all the ingredients, you can try some 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 in place of corn
Speedy Black Bean Soup.
Simple and classic easy vegan black bean soup - perfect for fall meals.
- 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.
adapted from Desperation Dinners