This spicy vegan black bean soup is filled with flavor from simple pantry staples like dry black beans and chipotle chili peppers. It's made with dry black beans and requires just over 15 minutes of active time to make!
Just like rice and beans are a vegetarian staple, so is black bean soup. I've been making this vegan black bean soup since I was in college because it's such a budget-friendly recipe and it makes a lot of servings.
The soup is gently spicy from diced jalapeno and chipotle chili peppers in adobo sauce, which adds a hint of smokiness alongside the heat. You can easily adjust this recipe to make it more or less spicy.
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Recipe features
- Flavors: Gently spicy, smoky, and filled with rich flavor. I'd say that the flavor profile of this black bean soup is most similar to Cuban black beans.
- Tried & true: I've been making this spicy black bean soup for almost 10 years! It's a long-time favorite and is one of the first recipes that I shared on my blog.
- Versatile: This recipe is also available as slow cooker black bean soup (this page also has Instant Pot instructions) if you're looking for a more hands-off meal.
- Budget-friendly: Dry black beans are an inexpensive protein option. I also think that they have a much better texture and flavor than canned black beans.
Ingredients
- Chipotles in adobo sauce add depth, smokiness, and spice. This soup uses both the chipotle peppers and some of the adobo sauce. Find a small can of these in the International aisle at most grocery stores.
- Smoked paprika provides a light smoky flavor.
- Black beans: Dry black beans are the star of the show. Black beans are also a good vegan iron and protein source.
- Sweet corn is added at the very end for texture and a pop of sweetness. I use frozen sweet corn and let it thaw in the fridge while the beans are cooking.
- Red bell pepper is my go-to for its sweet flavor, but yellow, orange, or green will work.
- Yellow onion: Red onion and white onion also work.
Step-by-step instructions
Before you start: Start by soaking black beans overnight or for at least 6 hours. Place them in a bowl and cover with one inch of water. This softens them and makes it so that they cook more quickly on the stove top.
- Heat a 5-quart Dutch oven or large stock pot over medium heat. Drizzle with olive oil. Once hot, add diced onion, bell pepper, and salt. Sauté until softened, about 6-8 minutes.
- Add the minced garlic and jalapeño. Sauté for 2 to 3 minutes, until golden and aromatic.
- Add the cumin, chili powder, smoked paprika, chili pepper and adobo sauce. Sauté for 30 seconds, stirring frequently to prevent burning.
- Add in the vegetable broth and drained black beans. Bring to a boil over high heat, then reduce to a simmer over medium-low heat.
- Cover, leaving a small gap for some steam to escape, and simmer until the black beans are tender. This will take anywhere from 2-3 hours, depending on the age of your beans and how long they soaked.
Top Tip
I like to use an immersion blender to blend about half of the soup. This adds a lot to the texture and disperses flavors into every bite!
Wait to add the sweet corn until after the soup is blended.
Top tips
- Topping ideas: This spicy black bean soup is flavorful on its own, but no good soup is complete without toppings. My favorites are diced jalapeño peppers or hot sauce, plain coconut yogurt or vegan sour cream, cilantro, corn for extra crunch, diced avocado
- Soup texture: I like to use an immersion blender to blend about half of the soup. This adds a lot to the texture and really disperses the flavors into every bite! Alternatively, add half of the soup to a blender and blend until mostly smooth. Be careful to stop and vent the soup while blending to keep pressure from building up.
- Cook time: Generally this black bean soup takes about 2 to 3 hours to cook completely using soaked black beans. Older beans take longer to cook, while fresher beans, like those bought at specialty shops, cook more quickly.
- Spice level: I like to use 1-2 large chili peppers and one jalapeño, which makes a pretty spicy soup. You can omit the raw jalapeño for a less spicy result.
- You can freeze leftover chipotle peppers in adobo sauce or use them in this instant pot chipotle corn chowder or bean burritos with chipotle aioli.
FAQ
Technically yes, this black bean soup can be made with canned beans instead, but the liquid and cook time should both be decreased. I haven't tested it myself so I can't say for sure. One pound of black beans is equivalent to four cans of black beans.
You can immersion blend half of the soup for a thicker consistency. If it's still not thick enough you blend in a drained can of black beans.
Yes, but make sure to blend in batches because the steam can build up and cause the lid to fly off! Don't fill the blender more than halfway so that the steam doesn't build up. Allow the steam to vent as needed.
Yes, the dry black beans should be soaked for this recipe because otherwise it takes a lot longer to cook them on the stovetop.
Storage tips
- Storage: For best quality, keep refrigerated in a closed container for 3 to 4 days. Cover and reheat on the stove over medium heat until warmed through, stirring occasionally, or reheat in the microwave.
- Reheating: Quickly reheat individual portions in the microwave. To reheat on the stove top, place in a sauce pot over medium heat. Stir occasionally, until gently simmering, about 6 to 8 minutes.
- How to freeze: Black bean soup freezes well for up to 3 months. Let the soup cool to room temp before transferring to freezer-safe containers or quart-sized mason jars. Leave at least half an inch of space at the top of each container.
- Reheating from frozen: Let thaw overnight in the fridge when ready to use. Reheat completely on the stove or in the microwave.
Looking for similar recipes?
If you like this recipe you'll love my Instant Pot black beans and Slow Cooker Black Beans, which show how to cook black beans from dry using similar seasonings as this black bean soup.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Vegan Black Bean Soup
Ingredients
- 1 pound dry black beans see note #1
- 1 yellow onion diced
- 1 medium red bell pepper diced
- ½ teaspoon salt
- 1 jalapeno minced
- 1 cup frozen corn
- 1 chipotle chili pepper diced, see note #2
- 1 tablespoon adobo sauce from can of chipotle peppers
- 3 cloves garlic minced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- 5 cups vegetable broth
- 1 small lime juiced
- fresh chopped cilantro for serving
- 1 tablespoon olive oil for stove-top method
Instructions
- Cover the black beans in one inch of water and soak for at least 6 hours or overnight. After soaking, drain and rinse black beans, making sure to remove any stones or debris.
- Heat a 6 quart Dutch oven or large stock pot over medium-high heat. Drizzle with olive oil. Once add diced onion, bell pepper, and salt. Sauté until softened, about 6 to 8 minutes.
- Add the minced garlic and jalapeno. Sauté 2 to 3 minutes more, until aromatic. Add the cumin, chili powder, smoked paprika, chili pepper and adobo sauce.
- Sauté for 30 seconds, stirring frequently to prevent burning. Add in 5 cups vegetable broth and drained black beans. Bring to a boil over high heat, then reduce to a simmer over medium-low heat.
- Cover, leaving a small gap for some steam to escape, and simmer until the black beans are tender. This will take 2-3 hours, depending on the age of your beans and how long they soaked.
- Use an immersion blender to blend the soup to desired consistency. Add in the thawed corn and lime juice. Taste for salt. Serve topped with fresh chopped cilantro.
Video
Notes
- Black beans: You need to soak the black beans for the slow cooker and stove top methods but not for the Instant Pot method.
- Chipotle chili peppers: You only need one can of chipotle chili peppers canned in adobo sauce. I use 1-2 jalapenos, depending on their size for a spicy soup.
- Leftovers and reheating: Keep refrigerated in a closed container for 4-5 days. Cover and reheat on the stove over medium heat until warmed through, stirring occasionally, or reheat in the microwave.
- Freezing: This freezes really well for up to 3 months. Let the soup cool to room temp before transferring to freezer safe containers. Leave at least half an inch of space at the top of each container.
Check out my YouTube video where I make this recipe step-by-step.
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