Quick and Easy Vegan Black Bean Soup

One of my favorite memories with Kyle was the year before Kinsley was born. Derek was working full time and going to school full time, which meant that even though he wasn't working on the weekends, he still had loads of school work to catch up on.

After a few months of this, I started taking Kyle with me on weekly dates to Panera for lunch on Saturday afternoons. We would always get a bowl of black bean soup, and a grilled cheese sandwich to split between the two of us, and then we would get our grocery shopping done at the nearby Trader Joes. It was such a simple thing, but it seriously brought me so much joy.

I love black bean soup, and it always reminds me of those few months with Kyle, but we never actually eat it at home. We finally made some last week and it did not disappoint. It was easy to make with a few simple ingredients, and it will definitely be a repeat meal in our home for a long time! 

Yield: 4
Author: Paige Flamm
Black Bean Soup

Black Bean Soup

Black bean soup is a great vegan meal option the entire family will love. This easy recipe comes together with black beans, flavorful spices, and water!
Cook time: 45 MinTotal time: 45 Min


  • 2 tbsp. olive oil
  • 2 medium yellow onions, chopped
  • 3 celery ribs, chopped fine
  • 1 large carrot, sliced
  • 6 garlic cloves, pressed or minced
  • 4 ½ tbsp. ground cumin
  • ½ tbsp. red pepper flakes
  • 4 cans of black beans (15-ounce) drained and rinsed
  • 4 cups low-sodium vegetable broth
  • ¼ cup chopped fresh cilantro (optional)
  • 1 fresh lime, juiced
  • Salt Ground black pepper, to taste Optional garnishes: diced avocado


  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add the onions, celery and carrot and a light sprinkle of salt. Cook; stir often, for about 10 to 15 minutes.
  3. Stir in the garlic, cumin and red pepper flakes and cook for about 1 minute.
  4. Pour in the beans and broth and bring to a simmer over medium-high heat.
  5. Maintain a simmer, and cook until the beans are tender, this should take about 30 minutes.
  6. Remove about 4 cups of the soup in a blender and pulse until smooth. *Be careful the steam that is coming out of the blender is extremely hot*
  7. Return the blended soup to the pot.
  8. Add in some cilantro, lime juice, salt and pepper. Cook for another 45 seconds after adding in the ingredients.
  9. Serve.

1 comment

  1. So try nutritional yeast flakes to sub for cheese. It taste just like cheese, seriously. I made vegan nacho cheese out of nutritional yeast once and craved it for weeks. I cant remember recipe, but Google it. I bought some nutritional yeast flakes last month and i sprinkle it on everything. A container lasted me 1 week because i put it on everything and i am addicted. try it. So yummy and extremely nutritious.