Vegan Black Bean Soup

Vegan Black Bean Soup Recipe

By Loving It Vegan

🔪Prep Time: 10 mins

👩‍🍳Cook Time: 35 mins


2 Tbsp Olive Oil

1 Medium Onion (White, Yellow or Brown, Chopped)

1 tsp Crushed Garlic

1 tsp Oregano

1 tsp Cumin

1 tsp Smoked Paprika

1/2 tsp Coriander Powder

1/4 tsp Cayenne Pepper

1 Large Carrot (Sliced)

3 Stalks Celery (Sliced)

3 15oz (425g) Cans Black Beans (Drained)*

1 14oz (400g) Can Chopped Tomatoes

1/4 cup (65g) Tomato Paste

3 cups (720ml) Vegetable Stock

1 Tbsp Coconut Sugar

Cashew Cream

Fresh Cilantro


1Add the onions and garlic to a pot with the olive oil and sauté until the onions are softened. Then add in the oregano, cumin, smoked paprika, coriander powder and cayenne pepper and fry with the onions and spices for a minute.

2Then add in the chopped carrots and celery and mix in.

3Add in the black beans, canned tomatoes, tomato paste and vegetable stock.

4Bring to the boil and then reduce heat and let it simmer until the carrots and celery are cooked.

5Add in the coconut sugar and salt and pepper to taste.

6Blend a little of the soup with an immersion blender or take some out and blend in a regular blender and then add back to the pot. Don’t blend all the soup, just a little of it, so that it’s nice and thick but also chunky.

7Serve with a dollop of cashew cream (optional) and some fresh chopped cilantro.

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