20+ Delicious Black Bean Vegan Soup Recipes You Need to Try

If you’re looking to add more hearty, nutritious, and plant-based meals to your weekly rotation, black bean soups are the perfect choice.

Packed with protein, fiber, and essential vitamins, black beans make for a satisfying base in a variety of soup recipes.

Whether you’re a vegan or simply looking for wholesome, delicious meals, these black bean vegan soups offer a range of flavors from smoky and spicy to creamy and mild.

In this collection of over 20 recipes, you’ll find something for every taste preference, from comforting soups perfect for chilly nights to refreshing bowls for lighter meals.

With minimal prep and easy-to-find ingredients, these soups are not only nutritious but also a breeze to make, perfect for busy days or meal prep.

So grab your pot and start cooking—these black bean soups are sure to satisfy your cravings and nourish your body.

20+ Delicious Black Bean Vegan Soup Recipes You Need to Try

With over 20 black bean vegan soup recipes to choose from, you’ll never run out of ways to enjoy this versatile legume.

Each recipe is packed with flavor, nutrition, and the kind of comfort that makes soup such a beloved meal.

From smoky chipotle-infused options to creamy coconut-infused bowls, these soups are sure to become staples in your kitchen.

Whether you’re looking for a filling lunch, a light dinner, or a cozy winter meal, these vegan black bean soups are the answer.

They’re simple to prepare, customizable with your favorite ingredients, and perfect for any occasion.

So, next time you need a meal that’s both delicious and nourishing, turn to these black bean soups—they’re guaranteed to impress and satisfy.

Spiced Black Bean & Vegetable Soup

This spiced black bean and vegetable soup brings warmth and comfort, ideal for chilly days or when you crave a nourishing, plant-based meal. The soup features hearty black beans, tender vegetables, and aromatic spices like cumin and smoked paprika, giving it a rich, deep flavor with a bit of heat. This recipe is versatile, and you can easily adjust the spice level and add or substitute vegetables based on your preference. It’s filling and satisfying, making it perfect as a main course.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 large carrot, diced
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 4 cups vegetable broth
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 cup chopped tomatoes
• Fresh cilantro, chopped (for garnish)
• Sliced avocado (optional, for garnish)
• Lime wedges (for serving)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion, garlic, red bell pepper, and carrot. Sauté for about 5-7 minutes, until the vegetables are tender.
2. Add cumin, smoked paprika, ground coriander, salt, and pepper. Stir to coat the vegetables with the spices and cook for another minute.
3. Pour in the vegetable broth and add the black beans, corn, and tomatoes. Stir everything well to combine.
4. Bring the soup to a boil, then reduce heat to a simmer. Let it cook for 20-25 minutes, allowing the flavors to meld.
5. Taste and adjust seasoning as needed. If you prefer a thicker consistency, use a potato masher to mash some of the black beans directly in the pot.
6. Serve hot, garnished with fresh cilantro, avocado slices, and a squeeze of lime.

The flavors in this soup come together beautifully, offering a blend of smoky, spicy, and earthy notes that make each spoonful memorable. It’s a meal on its own, with black beans providing plant-based protein and fiber that keep you satisfied. Enjoy this dish with crusty bread or tortilla chips for a comforting and wholesome experience.

Creamy Coconut Black Bean Soup

This creamy coconut black bean soup has a luscious, velvety texture and a hint of tropical flavor from coconut milk. Infused with ginger, lime, and mild spices, it offers a unique and refreshing take on traditional black bean soup. The coconut milk balances the beans’ earthiness and brings a natural creaminess without the need for dairy, making it ideal for a vegan meal. This soup is both filling and light, leaving you satisfied without feeling overly full.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 can (13.5 ounces) coconut milk
• 2 cups vegetable broth
• Zest and juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Red pepper flakes (optional, for garnish)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 5-7 minutes, until softened and aromatic.
2. Add ground cumin, turmeric, salt, and pepper. Stir to coat the onion mixture in the spices and cook for an additional minute.
3. Pour in the black beans, coconut milk, and vegetable broth. Stir everything to combine and bring to a gentle simmer.
4. Cook the soup for 15-20 minutes, allowing the flavors to meld. For a smoother consistency, use an immersion blender to blend the soup until creamy (leave some beans whole for texture if you prefer).
5. Stir in the lime zest and juice. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro and red pepper flakes for an extra kick.

The creaminess of this soup is deeply satisfying, with coconut milk adding a gentle sweetness that complements the earthy black beans and bright lime flavor. The ginger and turmeric provide a warming spice, making this soup feel like a cozy treat. Enjoy this with warm naan or over rice for a more filling meal.

Smoky Black Bean & Tomato Soup

This smoky black bean and tomato soup delivers a robust, slightly spicy flavor with a rich tomato base. The smoky chipotle peppers add a depth of flavor that pairs beautifully with the earthiness of black beans, creating a soup that’s simple yet indulgent. It’s a wonderful option for an easy weeknight dinner or a cozy lunch, and it’s loaded with protein and fiber, perfect for fueling you through your day.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 small red chili, finely chopped (optional, for heat)
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder (or 1 chipotle pepper in adobo sauce, chopped)
• Salt and pepper to taste
• 1 (15-ounce) can crushed tomatoes
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 teaspoon dried oregano
• Fresh parsley or cilantro, chopped (for garnish)
• Sliced jalapeños (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and chili. Sauté for about 5-7 minutes until the onions become soft and translucent.
2. Add smoked paprika, chipotle powder (or chipotle pepper), salt, and pepper. Stir to coat the onion mixture with the spices.
3. Add the crushed tomatoes, black beans, vegetable broth, and oregano. Stir everything well and bring the soup to a boil.
4. Reduce heat to a simmer and cook for 25-30 minutes, allowing the flavors to meld. For a thicker texture, use a potato masher or immersion blender to mash some of the beans in the pot.
5. Serve hot, garnished with fresh parsley or cilantro and sliced jalapeños if you prefer additional heat.

This smoky black bean and tomato soup brings out the best of simple ingredients, turning them into a hearty, flavorful bowl that feels gourmet. The chipotle adds a delicious smokiness, while the tomatoes provide a tangy backdrop that lifts the black beans’ natural earthiness. Enjoy this soup with a drizzle of olive oil on top and a side of crusty bread for dipping.

Lemon Herb Black Bean Soup

This refreshing lemon herb black bean soup is a unique take on traditional bean soups, offering a bright, zesty flavor that’s perfect for any season. The lemon and fresh herbs like parsley and thyme add a vibrant twist to the rich, earthy black beans, creating a light and refreshing soup. It’s simple yet sophisticated, and the ingredients work in harmony to give you a balanced, plant-based meal that’s both nourishing and delicious.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 teaspoon thyme (fresh or dried)
• 1 teaspoon rosemary (fresh or dried)
• Salt and pepper to taste
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• Zest and juice of 1 lemon
• 1/2 cup fresh parsley, chopped
• Lemon slices (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrots, and sauté for about 5 minutes, until vegetables are soft.
2. Add thyme, rosemary, salt, and pepper. Stir well to coat the vegetables with the herbs and seasonings.
3. Add the black beans and vegetable broth to the pot, stirring to combine. Bring the soup to a boil, then reduce the heat to a simmer and cook for 20-25 minutes.
4. Stir in the lemon zest and juice. Adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley and lemon slices for extra brightness.

This lemon herb black bean soup is both comforting and refreshing, with the citrusy kick of lemon complementing the depth of the black beans. The fresh herbs bring an aromatic complexity, making each spoonful burst with flavor. It’s perfect to enjoy on its own or alongside crusty bread for a satisfying meal.

Black Bean & Sweet Potato Soup

This black bean and sweet potato soup is a cozy, hearty dish with a delightful balance of savory and sweet flavors. The tender chunks of sweet potato pair beautifully with the earthy black beans, while spices like cumin and chili powder add warmth and depth. It’s a filling and nutrient-rich soup that’s great for meal prep or a satisfying dinner, offering a well-rounded flavor profile and plenty of wholesome ingredients.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• 3 cups vegetable broth
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 cup crushed tomatoes
• Fresh cilantro, chopped (for garnish)
• Sliced avocado (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, sweet potato, and red bell pepper. Sauté for 5-7 minutes until the vegetables start to soften.
2. Add cumin, chili powder, salt, and pepper, stirring to coat the vegetables with the spices.
3. Pour in vegetable broth, black beans, and crushed tomatoes, stirring to combine.
4. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 25-30 minutes, until the sweet potato is tender and the flavors have melded together.
5. Serve hot, garnished with fresh cilantro and avocado slices for extra creaminess.

This black bean and sweet potato soup is rich, warming, and perfectly balanced, making it a meal that appeals to both the savory and sweet palate. The sweet potato adds a natural sweetness that complements the heartiness of the beans, and the spices bring it all together with a gentle heat. It’s a perfect choice for a cozy night in.

Mexican-Inspired Black Bean Tortilla Soup

This Mexican-inspired black bean tortilla soup is packed with bold flavors, from the zesty lime to the kick of chili powder and the crunch of tortilla strips on top. It’s a colorful, vibrant soup that combines black beans with tomatoes, corn, and spices, delivering a taste of the Southwest in every spoonful. The tortilla strips add a fun texture, while avocado and cilantro provide a fresh, creamy finish.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional, for spice)
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• Salt and pepper to taste
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 can (15-ounce) fire-roasted diced tomatoes
• 3 cups vegetable broth
• 1 cup frozen or fresh corn kernels
• Juice of 1 lime
• Tortilla strips (for topping)
• Fresh cilantro, chopped (for garnish)
• Sliced avocado (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño, and sauté for 5-7 minutes, until the vegetables are softened.
2. Add chili powder, cumin, salt, and pepper, stirring well to coat the vegetables with spices.
3. Add black beans, fire-roasted tomatoes, vegetable broth, and corn, stirring to combine. Bring the soup to a boil, then reduce heat to a simmer and cook for 20-25 minutes.
4. Stir in the lime juice just before serving.
5. Serve hot, garnished with tortilla strips, fresh cilantro, and sliced avocado for added texture and flavor.

This black bean tortilla soup is a true fiesta of flavors, with each ingredient contributing something special. The black beans provide heartiness, the lime brings brightness, and the tortilla strips add a satisfying crunch. The avocado and cilantro complete the dish, making each bite fresh and vibrant. It’s a fantastic, crowd-pleasing option for a cozy meal or even a fun gathering with friends.

Hearty Black Bean and Mushroom Soup

This hearty black bean and mushroom soup combines the earthy flavors of mushrooms with the richness of black beans, creating a deeply satisfying meal perfect for cold days. Mushrooms bring a savory, umami taste that complements the beans beautifully, while garlic and rosemary add aromatic depth. This soup has a rich texture and a comforting, rustic feel, making it ideal for a cozy lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 ounces cremini or button mushrooms, sliced
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• Salt and pepper to taste
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 cup canned diced tomatoes (with juices)
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the mushrooms, rosemary, salt, and pepper. Cook for another 5-7 minutes until the mushrooms are tender and release their juices.
3. Add the black beans, vegetable broth, and diced tomatoes with juices. Stir everything well and bring the soup to a simmer.
4. Let it cook for 20-25 minutes, allowing the flavors to meld together.
5. Stir in the balsamic vinegar just before serving for a touch of acidity.
6. Serve hot, garnished with fresh parsley.

The mushrooms and black beans make this soup delightfully rich and hearty, with a unique depth of flavor from the balsamic vinegar. It’s filling and comforting, with a balance of savory and slightly tangy flavors that enhance the beans’ earthiness. Pair it with crusty bread for a satisfying, wholesome meal.

Black Bean & Spinach Detox Soup

This nourishing black bean and spinach detox soup is packed with nutrient-dense ingredients that are as delicious as they are healthy. With fresh spinach, black beans, and antioxidant-rich spices like turmeric and ginger, this soup supports detoxification while providing a comforting, flavorful experience. It’s light yet filling, making it a wonderful choice for a healthy lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 cup diced tomatoes
• 4 cups fresh spinach leaves
• Juice of 1/2 lemon
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 5 minutes.
2. Add the turmeric, cumin, salt, and pepper, stirring well to coat the onion mixture with spices.
3. Add the black beans, vegetable broth, and diced tomatoes. Stir everything together and bring the soup to a gentle simmer.
4. Let the soup cook for 20 minutes, allowing the flavors to blend.
5. Add the spinach and stir until wilted, about 2-3 minutes.
6. Remove from heat and stir in the lemon juice.
7. Serve hot, garnished with fresh cilantro.

This black bean and spinach soup is a fantastic way to nourish your body, with the anti-inflammatory properties of turmeric and ginger giving it a gentle warmth. The spinach adds a fresh, leafy texture, while the lemon juice brightens the dish. This soup is light yet satisfying, perfect for those looking for a clean, health-boosting meal.

Spicy Black Bean and Quinoa Soup

This spicy black bean and quinoa soup is a protein-packed, fiber-rich meal that’s both nutritious and flavorful. The quinoa adds a slightly nutty taste and a nice texture, while jalapeños and spices give it a fiery kick. This soup is perfect for those who enjoy a bit of heat, and the combination of black beans and quinoa makes it incredibly filling without feeling too heavy.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and chopped (optional, for extra spice)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup quinoa, rinsed
• 2 (15-ounce) cans black beans, rinsed and drained
• 4 cups vegetable broth
• 1 cup diced tomatoes (with juices)
• Fresh lime wedges (for serving)
• Chopped green onions (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño, and sauté until softened, about 5 minutes.
2. Add chili powder, smoked paprika, salt, and pepper. Stir to coat the vegetables with the spices.
3. Add the quinoa, black beans, vegetable broth, and diced tomatoes. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes, until the quinoa is tender.
5. Serve hot, garnished with green onions, fresh cilantro, and a squeeze of lime.

The spicy black bean and quinoa soup is a bold and hearty option that combines the smokiness of paprika and the heat from jalapeños with the filling power of black beans and quinoa. The lime juice adds a refreshing acidity, brightening the overall flavor and balancing the spices. It’s perfect for those who love a bit of spice and crave a protein-rich, comforting meal.

Black Bean and Roasted Butternut Squash Soup

This black bean and roasted butternut squash soup is a beautifully balanced dish with a rich, velvety texture and a combination of sweet and savory flavors. The natural sweetness of the roasted squash pairs perfectly with the earthy black beans, while the addition of garlic, sage, and cinnamon provides a comforting warmth. This soup is perfect for autumn but can be enjoyed year-round for a cozy, nutritious meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small butternut squash, peeled, seeded, and cubed
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon dried sage
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 cup coconut milk (optional for extra creaminess)
• Fresh parsley, chopped (for garnish)
• Roasted pumpkin seeds (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5-7 minutes.
3. Add the cinnamon and sage, stirring to coat the onion and garlic in the spices.
4. Add the roasted butternut squash, black beans, vegetable broth, and coconut milk (if using). Stir well to combine.
5. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
6. Use an immersion blender to puree the soup until smooth, or leave it chunky for added texture.
7. Serve hot, garnished with fresh parsley and roasted pumpkin seeds.

This black bean and roasted butternut squash soup is a delightful combination of sweet, savory, and creamy flavors. The roasted squash provides a rich, smooth base, while the black beans add protein and heartiness. It’s an ideal soup for a cozy dinner and pairs wonderfully with a slice of crusty bread.

Black Bean and Avocado Lime Soup

This vibrant black bean and avocado lime soup is a refreshing twist on the traditional black bean soup, with a bright and zesty flavor profile. The creamy avocado adds richness, while the lime juice and zest bring a refreshing burst of citrus. A touch of cilantro and jalapeño give the soup a nice balance of flavor and heat, making it perfect for those who love a little kick in their meals.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and chopped (optional, for spice)
• 1 teaspoon cumin powder
• Salt and pepper to taste
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 cup corn kernels (fresh or frozen)
• Juice and zest of 2 limes
• 1 ripe avocado, diced
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño (if using), sautéing until softened, about 5 minutes.
2. Add cumin, salt, and pepper, stirring to coat the vegetables in the spices.
3. Add black beans, vegetable broth, and corn to the pot. Stir well and bring to a simmer.
4. Cook the soup for 15-20 minutes to allow the flavors to develop.
5. Stir in the lime juice and zest just before serving for a burst of fresh citrus.
6. Serve the soup hot, topped with diced avocado and fresh cilantro.

This black bean and avocado lime soup is light, refreshing, and packed with flavor. The creamy avocado and bright lime juice complement the hearty black beans, creating a satisfying yet fresh soup. It’s perfect for a warm-weather lunch or a light dinner, offering a delightful balance of textures and flavors.

Smoky Black Bean and Chipotle Soup

This smoky black bean and chipotle soup is a bold and flavorful dish that combines the richness of black beans with the deep, smoky heat of chipotle peppers. The chipotle peppers add a spicy kick and a distinctive smoky flavor that transforms the soup into something truly special. Paired with vegetables like carrots and bell peppers, this soup is hearty, comforting, and perfect for those who enjoy a bit of heat.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 medium carrots, diced
• 1-2 chipotle peppers in adobo sauce, chopped (or 1 teaspoon chipotle powder)
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 can (15 ounces) diced tomatoes
• Fresh cilantro, chopped (for garnish)
• Crumbled tortilla chips (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and carrots. Sauté for 5-7 minutes until softened.
2. Add chopped chipotle peppers (or chipotle powder), cumin, salt, and pepper, stirring to coat the vegetables with the spices.
3. Add black beans, vegetable broth, and diced tomatoes, stirring well to combine.
4. Bring the soup to a boil, then reduce heat to a simmer and cook for 20-25 minutes.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky for more texture.
6. Serve hot, garnished with fresh cilantro and crumbled tortilla chips for added crunch.

This smoky black bean and chipotle soup has a rich, deep flavor that’s both spicy and comforting. The chipotle peppers infuse the soup with a smoky, fiery kick, while the beans provide a hearty, satisfying base. It’s perfect for those who love bold, spicy flavors and enjoy a satisfying, warming meal.

Black Bean and Carrot Coconut Soup

This black bean and carrot coconut soup is a velvety and exotic blend of sweet and savory flavors, with a creamy coconut milk base. The earthy black beans combine beautifully with the natural sweetness of carrots, while the coconut milk adds richness and depth to the soup. A hint of ginger and turmeric brings warmth and complexity, making this soup a satisfying and nourishing dish perfect for any season.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 cup canned coconut milk
• Fresh cilantro, chopped (for garnish)
• Sliced lime (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrots, sautéing for 5-7 minutes until the vegetables soften.
2. Stir in the grated ginger, turmeric, salt, and pepper, cooking for another 2 minutes to bring out the flavors of the spices.
3. Add the black beans, vegetable broth, and coconut milk. Stir well to combine and bring to a simmer.
4. Let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
5. Use an immersion blender to puree the soup until smooth, or leave it chunky for a more rustic texture.
6. Serve hot, garnished with fresh cilantro and lime slices.

This black bean and carrot coconut soup is creamy, fragrant, and comforting. The sweetness of the carrots is balanced by the richness of coconut milk, while the black beans provide hearty protein and fiber. The ginger and turmeric add an aromatic warmth, making this soup a nourishing, flavorful choice for any meal.

Black Bean and Kale Soup with Lemon

This black bean and kale soup with lemon is a light yet hearty dish that’s full of vibrant flavors and nutrient-dense ingredients. The combination of black beans and kale makes for a satisfying and nourishing meal, while the fresh lemon juice adds a refreshing, zesty kick. With simple ingredients and a bright, clean taste, this soup is a healthy choice for lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chopped kale, stems removed
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Juice and zest of 1 lemon
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the chopped kale and cook for 3-4 minutes until it begins to wilt.
3. Stir in the black beans, vegetable broth, cumin, salt, and pepper. Bring the soup to a simmer and cook for 20 minutes.
4. Just before serving, stir in the lemon juice and zest for a burst of freshness.
5. Serve hot, garnished with fresh parsley or cilantro.

This black bean and kale soup with lemon is a refreshing, nutrient-packed meal with layers of flavor. The kale provides a hearty, slightly bitter bite that balances perfectly with the creamy black beans, while the lemon adds brightness to the overall dish. It’s a simple, wholesome soup that’s both filling and energizing.

Black Bean and Zucchini Soup

This black bean and zucchini soup is a light yet flavorful dish that brings together the savory depth of black beans with the mild, slightly sweet taste of zucchini. It’s a versatile soup that can be enjoyed year-round, with a wonderful balance of textures and flavors. The addition of herbs like oregano and basil gives it an aromatic lift, making it a delicious and healthy option for lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium zucchinis, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 can (15 ounces) diced tomatoes
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Add the chopped zucchini, oregano, basil, salt, and pepper, and cook for another 3-4 minutes.
3. Add the black beans, vegetable broth, and diced tomatoes to the pot. Stir well to combine and bring to a simmer.
4. Cook for 15-20 minutes, allowing the flavors to blend and the zucchini to become tender.
5. Serve hot, garnished with fresh basil or parsley.

This black bean and zucchini soup is a deliciously light and hearty meal that’s easy to prepare and perfect for warmer weather. The zucchini adds a mild flavor and soft texture, while the black beans provide protein and fiber. The aromatic herbs enhance the natural flavors, making this soup a comforting yet refreshing dish.

Black Bean and Sweet Potato Soup

This black bean and sweet potato soup is a hearty and comforting dish that combines the earthy richness of black beans with the sweetness of tender sweet potatoes. The flavors are enhanced with a blend of warm spices, creating a satisfying soup that’s both nourishing and delicious. With a touch of lime for brightness, this soup is perfect for cooler months or any time you’re craving something filling and flavorful.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and diced
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 can (15 ounces) diced tomatoes
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5-7 minutes.
2. Stir in the cumin, chili powder, salt, and pepper, cooking for another 1-2 minutes to bloom the spices.
3. Add the diced sweet potatoes, black beans, vegetable broth, and diced tomatoes. Stir everything well to combine.
4. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 25-30 minutes, or until the sweet potatoes are tender.
5. Stir in the lime juice for a fresh, tangy kick.
6. Serve hot, garnished with fresh cilantro.

This black bean and sweet potato soup is a hearty, well-rounded dish that balances sweetness and savory flavors. The combination of tender sweet potatoes and black beans makes it filling, while the spices add warmth and depth. The lime juice brightens the flavors, making it a perfect choice for any meal.

Black Bean and Corn Chowder

This black bean and corn chowder is a creamy, comforting soup that blends the rich flavors of black beans with sweet corn and savory vegetables. The addition of plant-based milk or coconut milk makes the soup creamy and satisfying, while fresh herbs like cilantro and lime juice add brightness and freshness. It’s a hearty soup with a smooth texture and vibrant flavors, perfect for any time of year.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 cups corn kernels (fresh or frozen)
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 cup plant-based milk (such as almond or coconut milk)
• Salt and pepper to taste
• 1 teaspoon ground cumin
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened, about 5-7 minutes.
2. Stir in the corn, black beans, vegetable broth, plant-based milk, cumin, salt, and pepper. Bring the soup to a simmer.
3. Let the soup cook for 20-25 minutes, allowing the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth or leave it partially chunky for texture.
5. Stir in the lime juice just before serving.
6. Serve hot, garnished with fresh cilantro.

This black bean and corn chowder is a creamy, satisfying soup with a balance of sweetness from the corn and earthiness from the black beans. The cumin and lime juice add warmth and brightness, making it a perfect choice for a hearty, wholesome meal. Pair it with crusty bread for a complete dish.

Smoky Black Bean and Tomato Soup

This smoky black bean and tomato soup is a flavorful, savory dish with deep, smoky undertones from the chipotle peppers and a richness from the black beans. The tomatoes add acidity and brightness, while a blend of spices gives the soup warmth and complexity. This soup is easy to make and perfect for those who love bold, smoky flavors in their meals.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, chopped (or 1 teaspoon chipotle powder)
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon smoked paprika
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5-7 minutes.
2. Stir in the chopped chipotle peppers (or chipotle powder), cumin, smoked paprika, salt, and pepper. Cook for another 1-2 minutes to bloom the spices.
3. Add the black beans, diced tomatoes, and vegetable broth to the pot. Stir everything together and bring to a simmer.
4. Cook for 20-25 minutes, allowing the flavors to deepen.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky for a heartier texture.
6. Serve hot, garnished with fresh cilantro.

This smoky black bean and tomato soup is bold and comforting, with a deep smoky flavor from the chipotle peppers. The black beans provide a hearty base, while the tomatoes add a touch of acidity and brightness. It’s a satisfying soup that’s easy to prepare and perfect for anyone who enjoys smoky, spicy flavors.

Note: More recipes​ are coming soon!