This chipotle vegan black bean soup can be made in an Instant Pot or slow cooker. It’s a great make ahead meal that’s loaded with nutrients and bursting with flavor!
I know, I know, it’s still August. But I promise that I felt a chill in the air the other night. The humidity is slowly but surely decreasing, and I can pretty much smell the crisp fall air.
Isn’t that an automatic excuse to transition my diet to chili, soup, and casseroles? Maybe not. But that hasn’t stopped me from having this soup on rotation all week long.
This recipe was originally posted as a slow cooker (Crock Pot) recipe. I recently tried out this soup in my new Instant Pot, and I can’t believe how easy it was to make! There’s always a case to make for slow cooking, but pressure cooking currently has my heart.
Recipes for slow cooker and Instant Pot black bean soup are included here, because this soup tastes amazing both ways.
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Chipotle chili peppers and smoked paprika pack a punch in this chipotle vegan black bean soup. You can freeze leftover chipotle peppers or use them in this instant pot chipotle corn chowder or in bean burritos with chipotle aioli.
Smoked paprika provides a light smokey flavor. Adding just a little bit gives a whole new depth of flavor.
Black beans provide a host of health benefits. They’re high in soluble fiber, which helps to promote digestion.
A diet high in fiber has also been shown to reduce the risk of heart disease by reducing inflammation. Black beans are also a good vegan iron source.
How to make Chipotle Vegan Black Bean Soup
In your slow cooker (this is the brand that I use):
- Soak dry black beans the night before (or for at least 8 hours) you plan on making the recipe
- Prep the veggies: sweet yellow onion, red bell pepper, garlic
- Place the ingredients into the slow cooker, turn the heat on high, and cook for 7-8 hours
In your pressure cooker:
- Overnight soaking of the black beans is not needed
- Prep the veggies and gather your ingredients
- Place the ingredients in your Instant Pot and cover with the lid. Set the steam valve to sealing. Cook on high pressure for 45 minutes, then release naturally for 10 minutes. Release the remaining steam manually, careful to avoid the steam.
The best soup toppings:
- Diced jalapeno peppers or hot sauce
- A dollop of Greek yogurt or vegan sour cream
- Frozen corn for extra crunch
- Diced avocado
How do you like to top your black bean soup? I’m a sucker for anything crunchy, so I usually add crunched up tortilla chips like in this vegetarian tortilla soup.
This soup is so flavorful on it’s own, but no good soup is complete without toppings.
Looking for more soup recipes?
- Hearty Lentil Soup (Instant Pot)
- Vegetarian Tortellini Soup
- Vegan Chipotle Corn Chowder
- Vegetarian Chickpea Noodle Soup
- Creamy Vegan White Bean Soup
Chipotle Vegan Black Bean Soup
- 1 pound dry black beans
- 1 yellow onion, diced
- 1 medium red bell pepper, diced
- 1 jalapeno, minced
- 1 cup frozen corn
- 1 canned chipotle pepper, diced
- 1 tablespoon chipotle sauce from can of chipotle peppers
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 4 cups low sodium vegetable broth
- 2 cups water
- juice of one lime
Slow Cooker Instructions
- Cover the black beans in one inch of water and soak for at least 6 hours. After soaking, drain and rinse black beans, making sure to remove any stones or debris.
- Add all ingredients to a large slow cooker. Cook on high for 7-8 hours, or until black beans are softened.
- Once the beans are very soft, use an immersion blender to puree about one third of the soup, or transfer one third of the soup to a blender. If using a blender, blend the soup in batches and be careful to not fill more than half the blender at a time., as the beans will release a lot of heat and steam. Return the pureed soup to the crock pot.
- Season with additional lime juice, hot sauce, and salt as needed.
Electric Pressure Cooker Instructions
- Place all ingredients in the Instant Pot. Close the lid and place the vent to "sealing".
- Cook the soup on manual high pressure for 45 minutes. Allow pressure to release naturally for 10 minutes, then release manually.
- Remove the lid, careful to avoid any steam. Use an immersion blender to puree about one third of the soup, or transfer one third of the soup to a blender and puree. If using a blender, blend the soup in batches and be careful to not fill more than half the blender at a time, as the beans will release a lot of heat and steam. Return the pureed soup to the pressure cooker pot.
- Serve with additional fresh peppers, corn, and tortilla chips. Store refrigerated in an airtight container for 5-7 days, or freeze in individual containers for easy access.