Simple Vegan Black Bean Soup Recipe – 30-Minute Wonder

From the vibrant hum of farmer’s markets to the hushed whispers of my grandmother’s kitchen, I’ve always believed that great recipes have stories, just as nourishing as the dishes they create. This Vegan, Sweet, and Sassy Black Bean Soup Recipe is no exception. 

Its tale began on a brisk autumn afternoon when the warm scent of earthy spices from a neighborhood food stall led me to a bowl of soup unlike any other. I discovered a playful dance between hearty black beans and subtle hints of sweet surprises in this delicacy.

I instantly knew this was a recipe that had to be shared. Drawing inspiration from that memorable experience, I’ve spent countless hours perfecting this delicious concoction for you. 

As we journey together through this recipe, I invite you to experience the unique taste profile and the comforting warmth it provides. I guarantee it will become a cherished addition to your vegan culinary repertoire.

What Is Vegan Black Bean Soup?

Vegan Black Bean Soup is a delightful culinary creation that perfectly combines hearty and healthful ingredients into a satisfying and flavorful dish. As its name suggests, it’s a soup made primarily from black beans, a rich plant-based protein and fiber source.

The unique combinations of seasonings and sweet elements make it sweet and sassy.’ This includes a dash of natural sweeteners like maple syrup or agave nectar and a burst of sass from spices or heat-inducing ingredients like chili peppers or cayenne.

The ‘sweet’ aspect provides a pleasant counterbalance to the natural earthiness, while the ‘sassy’ element adds an unexpected kick.

The result is a nourishing, comforting soup that is packed with complex flavors that will delight your taste buds.

Can You Vary The Recipe With Other Ingredients?

Absolutely! You can modify the Vegan Sweet and Sassy Black Bean Soup recipe to accommodate various dietary preferences. Here are a few suggestions:

• Keto

Beans are generally high in carbs, so for a keto-friendly version, you could use low-carb vegetables like zucchini or cauliflower instead. Swap the apple juice for more vegetable stock, and use a sugar substitute like stevia instead of agave nectar.

• Paleo 

Beans and legumes are generally avoided in a paleo diet. Substitute the black beans with chicken or turkey for a paleo-friendly version. The agave nectar can be replaced with raw honey, and you can omit the pasta or replace it with spiralized vegetable noodles.

• Gluten-Free 

This recipe is naturally gluten-free, but if adding pasta, make sure to choose a gluten-free variety. Read labels carefully, as some stock cubes and flavorings can contain gluten.

• Whole30

For a Whole30-friendly version, remove the sweeteners altogether. You could use crushed tomatoes instead of diced for a smoother texture. The black beans should also be replaced with a Whole30-compliant protein like chicken.

Recipe Directions

• Preheat a 5-quart heavy pot. 
• Bring apple juice to a boil, then sauté diced onions for 2 minutes. 
• Add diced celery, carrots, minced jalapeño, garlic, cumin, and chili powder, and cook for 3 minutes. 
• Stir in cooked black beans, vegetable stock, agave nectar, lemon juice, hot sauce, and diced tomatoes. 
• Cover and simmer for 15 minutes. 
• Add tiny pasta, salt, and black pepper, and cook for another 8-10 minutes. 
• Adjust seasoning if desired. 
• Serve hot, garnished with fresh herbs.

Variations, Add-Ons, And Toppings

Variations

• Smoky Flavor: Add a dash of liquid smoke or smoked paprika for a smoky touch to the soup.

• Extra Protein: For a non-vegan version, you could add shredded chicken, turkey, or even diced tofu for extra protein.

• Creamy Version: For a creamy texture, blend half of the soup and mix it back in.

• Mexican Twist: Add some corn, and substitute lime juice for lemon juice for a Mexican-inspired version.

Add-Ons

• Greens: Spinach, kale, or Swiss chard can be added for a nutritional boost.

• Grains: Quinoa, brown rice, or bulgur can be added to make it more filling.

• Beans: You can also add other types of beans like kidney beans, pinto beans, or chickpeas for variety.

Toppings

• Herbs: Freshly chopped cilantro, parsley, or even spring onions can provide a fresh contrast to the hearty soup.

• Avocado: Slices of avocado can give a creamy texture and a good dose of healthy fats.

• Crunch: Toasted pumpkin seeds, croutons, or tortilla strips could add a delightful crunch.

• Cheese: Sprinkle some vegan cheese on top for a gooey, melty delight.

• Dairy-free Sour Cream: A dollop on top can add a tangy creaminess.

• Lime Wedges: Served on the side, they can be squeezed over the soup for added freshness.

Can I Make Soup In A Slow Cooker Or Instant Pot?

The Vegan Sweet and Sassy Black Bean Soup can be prepared in both a slow cooker and an Instant Pot. Here are the adaptations you can make:

Slow Cooker

• In a pan over medium heat, sauté the onions, celery, carrots, jalapeño, and garlic in some of the apple juice until softened.

• Transfer the sautéed vegetables to your slow cooker. Add the rest of the apple juice, black beans, vegetable stock, agave nectar, lemon juice, hot Sauce, tomatoes, cumin, and chili powder.

• Cover and cook on low for 6-8 hours or high for 3-4 hours.

• During the last 30 minutes of cooking, add the pasta, salt, and pepper.

• Before serving, check the seasoning and adjust with more lemon, agave, hot Sauce, salt, and pepper as needed. Serve hot.

Instant Pot

• Using the sauté function, cook the onions, celery, carrots, jalapeño, and garlic in the apple juice until softened.

• Add the black beans, vegetable stock, agave nectar, lemon juice, hot sauce, tomatoes, cumin, and chili powder. Stir well to combine.

• Secure the lid and set the Instant Pot to high pressure for 10 minutes.

• Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

• Open the lid, change the setting back to sauté, and add the pasta. Cook for 8-10 minutes or until the pasta is cooked.

• Season with salt and pepper, then check and adjust the seasoning before serving.

Can I Use Store Broth, Or Should I Make My Own?

You can certainly use either store-bought vegetable broth or homemade broth in the Vegan Sweet and Sassy Black Bean Soup recipe. The choice between the two depends on your preference, available time, and dietary restrictions.

Store-Bought Broth

• This is a convenient option, especially if you’re short on time. It’s readily available in most grocery stores. When buying store-bought broth, look for low-sodium versions so you can control the salt level in your soup. 
  Also, check the ingredients list to ensure it meets your dietary needs and contains no additives or ingredients you might be trying to avoid.

Homemade Broth

• Making your own vegetable broth allows you to control exactly what goes into it. You can use your preferred mix of vegetables and seasonings to achieve a flavor profile that suits your taste. 
  Homemade broth is also a great option if you’re following a specific diet or have food sensitivities, as it prevents undesired ingredients. However, making your own broth does require more time and planning than using store-bought.

How To Serve?

Serving soup can be elevated with a few thoughtful touches:

Choose The Right Bowl

Soup bowls should be wide and not too deep. The size of the bowl should correspond to the portion size. If the soup is a main course, a larger bowl is suitable. If it’s a starter, a smaller bowl or even a soup cup could be more appropriate.

Warm The Bowl

Before serving, you might want to warm the soup bowls. This helps keep the soup warm for longer. Simply run hot water into the bowl and let it sit for a minute or two before emptying and drying it.

Garnish

The Vegan Sweet and Sassy Black Bean Soup can be garnished with a variety of toppings such as fresh cilantro, diced avocado, a squeeze of lime, or a dollop of vegan sour cream or yogurt. A sprinkle of crushed tortilla chips could also add a delightful crunch.

Serve With Accompaniments

Depending on the meal, you might want to serve the soup with a side of warm crusty bread, a light salad, or a grain like quinoa or rice.

Presentation

Consider the visual appeal of your serving. If using garnishes, try not to overcrowd the surface of the soup, let the vibrant color of the soup show through.

Perfect Side Dishes To Complement Soup Recipe

A hearty soup like Vegan Sweet and Sassy Black Bean Soup can be a meal in itself, but if you’d like to round it out with a few sides, here are some suggestions:

• Green Salad: A fresh, light salad with a citrusy vinaigrette could complement the earthiness of the black bean soup.
• Grilled Vegetables: Grilled or roasted vegetables like bell peppers, zucchini, or eggplant could add a nice texture contrast and extra veggies to your meal.
• Cornbread: This soup would go wonderfully with a piece of sweet, moist cornbread. You can find many vegan cornbread recipes online if needed.
• Quinoa Or Brown Rice: If you’re looking for a more substantial addition, a side of quinoa or brown rice could be a great option.
• Avocado Toast: Slices of crusty bread topped with mashed avocado, a squeeze of lime, and a sprinkle of chili flakes would provide a creamy, tangy complement to the soup.
• Vegan Quesadillas Or Tacos: If you’re going for a Mexican-themed meal, vegan quesadillas or tacos with your favorite fillings could be a fun and tasty addition.
• Fresh Fruit Or Fruit Salad: A refreshing fruit salad or simply a bowl of fresh fruit could serve as a nice palate cleanser after the hearty soup.

Storage And Make Ahead

Here are some simple storage and make ahead tips: 

• Cooling Process: Allow the soup to cool to room temperature quickly by placing the pot in a sink filled with ice water. Stir occasionally for even cooling.
• Refrigeration: Transfer the cooled soup into airtight containers and refrigerate. Properly stored, vegan black bean soup can last in the fridge for up to 5-7 days.
• Freezing: This soup freezes exceptionally well due to its robust ingredients. Freeze in portioned, freezer-safe containers or bags, leaving some space for expansion. It can be stored frozen for up to 3-6 months.
• Reheating: Thaw overnight in the refrigerator if frozen. Reheat on the stove over medium heat, stirring occasionally. If the soup has thickened upon storage, add a bit of water or vegetable broth to reach your desired consistency.

Make-Ahead Tips:

• Prep Ingredients: Dice your vegetables, such as onions, bell peppers, and garlic, ahead of time. Store them in the refrigerator to save on prep time.
• Soak and Cook Beans: If using dried beans, soak them overnight and cook them until tender before making the soup. You can also do this step in advance and store cooked beans in the fridge or freezer.
• Assemble and Simmer: Cook your soup base (vegetables and spices) and add the beans. Let the soup simmer to develop flavors. For a thicker soup, blend a portion of it and mix back in.
• Season Before Serving: Adjust the seasoning with salt, pepper, and any additional spices or herbs after reheating the soup to account for any flavor changes during storage.
• Portion for Convenience: Portion the soup into individual servings before freezing. This makes it easier to thaw and reheat only what you need, reducing waste and saving time.

What Can We Do With Leftovers? 

Leftover Vegan Sweet and Sassy Black Bean Soup can be used in various creative ways to form new delicious dishes:

• Grain Bowl: Warm up the soup and serve it over a bed of cooked quinoa, brown rice, or bulgur wheat. Top with fresh herbs, avocado, and a squeeze of lime.

• Pasta Sauce: Use the soup as a flavorful sauce for pasta. Warm it up, mix it with cooked pasta, and garnish it with fresh herbs or nutritional yeast.

• Stuffed Peppers: Use the soup as a filling for bell peppers or zucchini. Hollow out the vegetables, stuff with the soup, top with breadcrumbs or vegan cheese, and bake until tender.

• Taco or Burrito Filling: The soup can make a tasty filling for tacos or burritos. Add some fresh lettuce, tomato, and avocado for a complete meal.

• Layered Casserole: Use the soup as a layer in a casserole, combined with layers of roasted vegetables and cooked grains.

TIPS

• Quality Beans: Use dried black beans for the best flavor and texture. They need to be soaked overnight or use a quick soak method to reduce cooking time and improve digestibility.
• Rinse and Sort: Always rinse and sort through the beans before soaking or cooking to remove any debris or stones.
• Sauté Aromatics: Begin by sautéing onions, garlic, and bell peppers in olive oil until they’re soft and fragrant. This builds a flavorful base for the soup.
• Spice It Up: Add spices like cumin, coriander, and smoked paprika early in the cooking process to allow their flavors to meld with the aromatics. A bay leaf adds depth during simmering.
• Use Vegetable Broth: Cook the beans in vegetable broth instead of water for added flavor. A good-quality, low-sodium broth is best as it allows you to control the overall saltiness of the dish.
• Add Tomatoes Later: If using diced tomatoes, add them after the beans have started to soften. Acidic ingredients can slow down the cooking process of beans.
• Blend for Creaminess: For a creamier texture, blend part of the soup once the beans are cooked. You can use an immersion blender for convenience or transfer a portion to a blender then mix it back in.

Simple Vegan Black Bean Soup Recipe – 30-Minute Wonder

5 from 16 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

200

kcal

This Vegan Sweet and Sassy Black Bean Soup is a delightful medley of flavors that’s sure to delight your taste buds. Infused with cumin, chili, apple juice, agave nectar, and black beans, this soup is nourishing and delicious.

Ingredients

• 2 Cups 2 Unsweetened Apple Juice

• 2 Cups 2 Onion (Diced)

• 2 2 Celery Stalks (Diced)

• 2 2 Carrots (Peeled And Diced)

• 1 1 Small Jalapeño Pepper (Seeds And Ribs Removed, Minced)

• 3 3 Garlic Cloves (Minced)

• 2 Tbsp 2 Ground Cumin (Heaping)

• 2-3 Tbsp 2-3 Chili Powder (To Taste)

• 3 Cups 3 Cooked Black Beans (Rinse And Drain If Using Canned)

• 4 Cups 4 Vegetable Stock (Or Half Apple Juice, Half Water)

• 4 Tbsp 4 Agave Nectar

• 1 1 Juice Of Lemon

• A Few Shakes Hot Sauce (Or More To Taste)

• 14 Oz 14 Diced Tomatoes (With Juice)

• 1/2 Cup 1/2 Tiny Pasta (Tubettini, Orzo, Ditalini)

• 1/2 Tbsp 1/2 Salt (Taste First If Using Store Bought Stock)

• Fresh Black Pepper (To Taste) , As Needed

Step-By-Step Directions

• Start by preheating a 5-quart heavy pot or Dutch oven on medium-high heat.
• Once the pot is heated, pour in the apple juice and bring it to a boil.
• Add the diced onions to the boiling apple juice. Sauté the onions, ensuring to stir for about 2 minutes.
• Add the diced celery, carrots, minced jalapeño, garlic, ground cumin, and chili powder to the pot. Continue to stir these ingredients together for another 3 minutes, allowing the flavors to meld together.
• Add the cooked black beans, vegetable stock, agave nectar, lemon juice, hot Sauce, and diced tomatoes to the pot. Stir all these ingredients together until well combined.
• Cover the pot and bring your soup to a boil. Once boiling, reduce the heat to low and let it simmer. Keep the pot covered and allow the soup to cook for 15 minutes, stirring occasionally to prevent the beans from sticking to the bottom.
• After 15 minutes, add the tiny pasta, salt, and black pepper to the soup. Continue to cook the soup, covered, stirring frequently until the pasta is cooked. This should take around 8-10 minutes.
• Once the pasta is cooked, taste the soup. At this point, you can adjust the seasoning to your preference. You can add more lemon juice, agave nectar, hot Sauce, salt, and pepper if needed.
• Your Vegan Sweet and Sassy Black Bean Soup is now ready to serve. It’s best served hot and can be garnished with your choice of fresh herbs if desired.
• EQUIPMENT LIST
• 5-quart heavy pot or Dutch oven
• Sharp Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Stirring Spoon
• Can Opener (if using canned beans)
• Garlic Press (optional)
• Blender or Immersion Blender (if you wish to puree part of the soup)
• Ladle for serving

Notes

• Beans: This recipe can use canned or freshly cooked black beans. If using canned beans, make sure to rinse them thoroughly to remove any excess sodium.
• Heat Level: Adjust the amount of chili powder, jalapeño, and hot Sauce according to your preference for heat. Always add a bit at a time and taste to find the perfect balance.
• Sweetness: The apple juice and agave nectar add a subtle sweetness to the soup. If you prefer a less sweet soup, feel free to reduce the amount of these ingredients or omit them altogether.
• Pasta: The pasta should be added towards the end of cooking to prevent it from getting too soft. If you like your pasta more al dente, check it a few minutes before the suggested cooking time.
• Leftovers: This soup stores and reheats well. It may thicken upon standing or refrigeration, but a splash of vegetable broth or water should bring it back to the right consistency while reheating.
• Variations: Feel free to experiment with additional veggies or different types of small pasta. You could also add cooked chicken or other proteins if you do not adhere to a vegan diet.
• Serving: This soup pairs well with a loaf of crusty bread or a side salad for a complete meal. It’s also wonderful topped with fresh cilantro or avocado slices.

Nutrition Table

• Author
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Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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