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Quick and easy vegan black bean soup recipe

Speedy Black Bean Soup.

Try this easy vegan bean soup - it's a delicious meal that's quick to make on busy nights.

Course Soup
Cuisine Dairy Free, gluten free, vegan.
Keyword easy, kid friendly
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 189 kcal
Author Kelly Roenicke


  • 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


  1. 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.

  2. Raise heat to high, add broth, drained beans, and remaining can of beans with juice. 

  3. 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.

  4. 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.

Nutrition Facts
Speedy Black Bean Soup.
Amount Per Serving
Calories 189 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 817mg36%
Potassium 649mg19%
Carbohydrates 34g11%
Fiber 11g46%
Sugar 4g4%
Protein 10g20%
Vitamin A 285IU6%
Vitamin C 12.9mg16%
Calcium 77mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.