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black bean soup with chips

Vegan One Pot Black Bean Soup

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Entree
  • Cuisine: Vegan

Description

Put those cans of black beans that have been lingering in your pantry to good use in this super simple vegan one pot black bean soup.


Ingredients

  • 2 tablespoons olive oil
  • 1/2 red onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups low sodium vegetable broth
  • 2 (15.5 oz) cans black beans
  • 1 (14.5 oz) can diced tomatoes
  • 2 tablespoons red wine vinegar
  • 1 dried bay leaf
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt, plus more to taste if needed

Instructions

  1. In a large dutch oven, heat oil, pepper, and onion over medium high heat for 5 minutes or until onion begins to soften and become translucent.
  2. Add the garlic and sauté for another minute.
  3. Add the broth, black beans, tomatoes, and red wine vinegar. Stir well.
  4. Add the bay leaf, oregano, cumin, cayenne, salt and pepper. Allow soup to simmer for about 10 minutes.
  5. Use an immersion blender to partially puree the soup, leaving some beans/vegetables whole. (You can also transfer 1/2 of the soup to a blender and puree it until smooth and then add back into the pot.) Bring to a simmer again for another 10-15 minutes or until soup has reached desired consistency.
  6. Serve with sour cream, cilantro, jalapeño, avocado, etc. 

Notes

Recipe makes about 5 1/2 – 6 cups of soup depending on how long you simmer it as it thickens the longer you cook it over the stove. 


Nutrition

  • Serving Size: 1 1/2 Cup
  • Calories: 312 kcals
  • Sugar: 5.5 g
  • Sodium: 634 mg
  • Fat: 8 g
  • Saturated Fat: 1.2 g
  • Unsaturated Fat: 6.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 47 g
  • Fiber: 18.5 g
  • Protein: 15.5 g
  • Cholesterol: 0 mg