Easy vegan black bean and fire roasted tomato soup: a delicious, cozy weeknight dinner with just enough spice for the whole family to enjoy! Serve with quesadillas (my favorite), rice, or just some fresh cilantro and avocado.
Like many of you, we’ve eaten a whole lot of canned beans in the last two months. And you know what? It actually hasn’t been too bad.
We’ve started to get a bit more creative with bean recipes, proving that they’re the ultimate vegan weeknight dinner staple. See proof in just this small sample of bean-focused recipes:
- White Bean Tomato Stew
- Mujadara
- Moroccan Chickpea Sweet Potato Stew
- Greek Chickpea Salad
- Vegan Chickpea & Vegetable Green Curry
Beans are just so versatile. They’re fantastic in most soups, stews, salads, curries, and yes, even dessert! (Aquafaba, that is. Plus, black bean brownies are a thing.)
Black beans, especially, are a go-to for me. I’m obsessed with these super easy spicy black beans and use them almost weekly in tacos! For a full, well balanced meal, you can’t do much better than this comforting vegan black bean soup.
(Side note: check out this Vegan Black Bean, Corn and Avocado Salad for a similar flavor profile!)
With corn, fire-roasted tomatoes, black beans, green chillies and an array of spices, this soup is packed with flavor. I love mine topped with vegan sour cream, cheese, pickled jalapeño, fresh cilantro and avocado.
It comes together in about 45 minutes, with only about 15 minutes of hands on time. Make an extra batch and reheat for leftovers all week. Soup is one of our favorites for meal prep!
Vegan Black Bean Soup Main Ingredients
- Onion & garlic: start off with a base of olive oil sautéed onions and garlic.
- Canned black beans: you’ll need three cans for this recipe. Be sure to drain and rinse before adding to the soup.
- Fire-roasted diced tomatoes: regular diced tomatoes work fine, too, but we love the extra flavor in these. Perfect for a black bean soup.
- Diced green chillies: these typically come in a small 4oz. can. You’ll be using the whole can in this recipe – they’re not too spicy and they add the perfect amount of heat.
- Corn: we used frozen, fire-roasted corn, but plain frozen corn is fine, too. Or, if it’s summer and you have access to fresh corn, that works, too!
- Spices: oregano, chili powder, cumin, coriander and smoked paprika. You could also add in a pinch of cayenne. Alternatively, you could use a generic taco seasoning mix. These typically contain salt, so don’t add as much to the recipe (and taste as you go!).
Apart from dicing the onion and garlic, there’s no other prep work involved. Just dump everything into the pot and let it simmer!
When it comes to toppings, you can keep things super simple or load it up. A few options include sour cream, cheese, jalapeños (pickled or regular), cilantro, green onion, avocado, tortilla strips, rice, black olives, etc.
More weeknight soups & stews you’ll love:
- Vegan Green Lentil Stew
- Lemon Rice Soup
- Quinoa Vegetable Stew
- Vegan Minestrone
- Split Pea Soup with Crispy Shiitake “Bacon”
If you make this vegan black bean soup recipe, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Easy vegan black bean and fire roasted tomato soup: a delicious, cozy weeknight dinner with just enough spice for the whole family to enjoy! Serve with quesadillas (my favorite), rice, or just some fresh cilantro and avocado.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 15oz. cans black beans, drained
- 2 14.5oz. cans fire-roasted tomatoes
- 2 cups vegetable broth
- 1 4oz. can diced green chillies (mild)
- 1 tbsp tomato paste
- 1/2 of a medium lime, juiced
- 1/2 tbsp dried oregano
- 1–1 ½ tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 1 1/2 cups frozen corn (fire-roasted or regular)
- Toppings: vegan sour cream, vegan cheese, green onion, pickled onion/jalapeño, cilantro
Instructions
- Heat a soup pot over medium heat and add olive oil. Add onion and sauté for 8-10 minutes, stirring often, until softened.
- Add garlic and continue cooking for 2-3 minutes.
- Add beans, tomatoes, vegetable broth, green chillies, tomato paste, lime juice, oregano, salt, cumin, chili powder, coriander, and smoked paprika and stir well. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Add frozen corn and continue cooking for 10 minutes. Serve topped with vegan sour cream, cheese, cilantro, etc.
Notes
Store leftovers in an airtight container in the refrigerator for 5 days or freeze for up to 6 months.
Keywords: vegan black bean soup
Leave a Reply