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easy vegan black bean soup

Quick and Easy Vegan Black Bean Soup.

Kelly Roenicke
Try this easy vegan bean soup - it's a delicious meal that's quick to make on busy nights.
5 from 4 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 189 kcal

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.

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.

Nutrition

Calories: 189kcalCarbohydrates: 34gProtein: 10gFat: 2gSodium: 817mgPotassium: 649mgFiber: 11gSugar: 4gVitamin A: 285IUVitamin C: 12.9mgCalcium: 77mgIron: 3.7mg
Keyword easy, kid friendly
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!