Easy, vegan black bean soup that is packed with black beans and veggies, making it an excellent and delicious source of plant-based protein. This vegan soup is also dairy-free, which may come as a surprise to some due to its majestic creaminess. The smooth texture and spices make this soup a favorite of mine. If you really like to spice things up, feel free to use even more jalapeño than this plant-based recipe calls for. 

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Bowl of black bean soup on a black surface.

Vegan Black Bean Soup

  • Author: Rae Aflatooni
  • Total Time: 35 minutes
  • Yield: 1012 servings 1x
  • Diet: Vegan


Units Scale
  • 6 1/2 cups water + vegetable bouillon
  • 1 large red onion, diced
  • 5 garlic cloves, minced
  • 3 cups black beans, cooked
  • 6 green onions, diced
  • 1 red bell pepper, diced
  • 1 1/2 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon ground black pepper
  • 1/41/2 jalapeño (preference)
  • Avocado – as much as you like!


  1. In a large pot, add half of a cup of water, red onions, and garlic and cook until onions are semi-translucent. 
  2. Add remaining water, vegetable bouillon, cumin, chill powder, salt, and black pepper and bring to a simmer.
  3. After 10 minutes, add in cooked black beans, and using a potato masher, mash it up! 
  4. Add jalapeño, green onions, and bell pepper. Let simmer for an additional 10 minutes.
  5. Serve it, and enjoy! 
  • Prep Time: 10
  • Cook Time: 25
  • Category: Appetizer, Soup
  • Method: Stovetop

Keywords: black bean soup, vegan black bean soup, easy black bean soup

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Recipe rating


  1. Absolutely love this recipe. Super simple but tastes delicious.. don’t skip the Jalapeño!