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Close up overhead look at a ladle full of vegan black bean soup.
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Vegan Black Bean Soup

This Vegan Black Bean Soup is a quick and easy recipe that's perfect for those busy weeknights. Made with 6 ingredients this recipe is ready to enjoy in just 10 minutes! Serve with avocado, vegan cheese, and some tortilla chips and you've got yourself the easiest dinner ever!
Course Main Course, Soup
Cuisine American, Mexican
Keyword black bean soup, vegan black bean soup
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4
Calories 883kcal

Ingredients

  • 1 can black beans *divided
  • 1 cup vegetable broth
  • 1 cup salsa
  • 1 tsp cumin
  • 1 cup corn *fresh or frozen
  • 2 green onions 1/4 cup chopped

Instructions

  • Drain and rinse the can of black beans then add 1/2 of the black beans to a saucepan.
    1 can black beans
  • Add in the veggie broth, salsa, and cumin. Stir to combine and add to medium-high heat.
    1 cup vegetable broth, 1 cup salsa, 1 tsp cumin
  • Once the soup comes to almost a boil, with your immersion blender blend the mixture until most of the beans have been broken up.
  • Add the remainder of the black beans, corn, and green onions. Stir to combine and bring to a boil.
    1 cup corn, 2 green onions, 1 can black beans
  • Remove from heat and top your soup with your favorite vegan Mexican toppings!

Notes

*I like to double this recipe for a large dinner.
*Toppings could include tortilla chips, vegan cheese, vegan sour cream, and avocado.

Nutrition

Calories: 883kcal | Carbohydrates: 72g | Protein: 24g | Fat: 58g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 33g | Trans Fat: 0.2g | Sodium: 669mg | Potassium: 1769mg | Fiber: 18g | Sugar: 5g | Vitamin A: 521IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 6mg