This 20-Minute Vegan Black Bean Soup Will Blow Your Mind

Get your spoons ready! If you ask us, soup is the ultimate cozy meal once cooler weather rolls in. And this vegan black bean soup will definitely hit the spot during the fall and winter months. With hearty beans, fresh pico de gallo, veggies and spices, this “creamy” soup isn’t missing a thing.

Black beans—the stars of this soup—are powerhouses packed with protein, fiber and other key nutrients that will make you feel good about eating them. Here’s what else we love making with black beans.

How to Make Vegan Black Bean Soup

Here’s a recipe based on one from Wisconsin reader Darlis Wilfer, who says her speedy soup is “quick when you’re pressed for time and beats fast food, hands down.” Let’s cook!

Ingredients

For the homemade pico de gallo:

• 1/2 cup chopped white onion
• 1/4 cup lime juice
• 1/4 teaspoon sea salt
• 2 diced Roma tomatoes
• 1/4 cup chopped cilantro

For the soup:

• 4 15-oz. cans black beans, rinsed and drained
• 2 cups vegetable broth
• 1/2 cup water
• 2 tsp. ground cumin

For garnish (optional):

• Chopped fresh cilantro
• Sliced jalapeno
• Additional pico de gallo

Step 1: Make the pico de gallo

In a medium bowl, combine the onion, lime juice and salt. Add the tomatoes and cilantro to the bowl and stir to combine. Set it aside.

Editor’s Tip: This recipe yields a little more than 2 cups of pico de gallo. If you’re in a pinch, you can use store-bought pico de gallo, too.

Step 2: Make the soup

In a large soup pot or a Dutch oven, thoroughly combine the black beans, broth, water, cumin and 2 cups of pico de gallo. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to let the soup simmer, uncovered, until the veggies in the pico de gallo are softened, 5-7 minutes. Continue stirring occasionally.

Step 3: Blend

Puree the soup using an immersion blender until smooth. (Let us help you find the best one with our buying guide.) You may also let the soup cool slightly and puree it in batches in a traditional blender. Return the soup to the pan and heat through.

Editor’s Tip: Like your soup on the spicier side? Add some excitement by mixing in a minced jalapeno and/or a few spoonfuls of ground black pepper to taste before pureeing. For just a hint of zest, sprinkle on some crushed red pepper flakes.

Step 4: Enjoy!

Serve in soup bowls and garnish with desired toppings.

How to Freeze This Soup

For an easy make-ahead meal, freeze the cooled soup in airtight freezer containers. When you’re ready to enjoy, partially thaw the soup in the refrigerator overnight. Heat the soup through in a saucepan, stirring occasionally. Add a little broth or water if necessary. Learn more about freezing soup here.

In the mood for even more tasty vegan soups? You’ve got to try this easy vegan tomato soup and this “cream” of broccoli one.