Vegan Black Bean Soup Recipes

VEGETARIAN BLACK BEAN SOUP

Steps:

• In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender., Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

EASY VEGAN BLACK BEAN SOUP

Steps:

• Heat olive oil in a stockpot over medium-high heat; saute onion, green bell pepper, celery, carrot, and garlic until onion is translucent, about 5 minutes. Add black beans, diced tomatoes, water, and cumin to onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have combined, at least 20 minutes.

VEGAN BLACK BEAN AND SWEET POTATO SOUP

Steps:

• Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
• Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
• Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

VEGAN BLACK BEAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
• Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

VEGAN COCOA-BLACK BEAN SOUP

Steps:

• Place black beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Drain the soaked beans and rinse. Transfer to a soup pot and add 4 cups water or enough to cover; bring to a boil. Reduce heat to low, cover, and simmer until tender, 45 minutes to 1 hour, adding bell pepper during the last 15 minutes. Check beans occasionally to make sure they are still covered in water; add more if necessary.
• Heat 2 tablespoons olive oil in a deep frying pan. Add onions and garlic; saute until translucent, about 5 minutes. Add red pepper flakes and saute for about 3 more minutes. Remove as much bean broth from the soup pot as possible and add it to the frying pan; simmer this mixture until it thickens slightly, about 10 minutes. Add this mixture to the soup pot.
• Mix cocoa and sugar together in a small bowl, adding some broth and stirring until smooth. Add this mixture to the soup pot along with 4 cups water, cumin, chili powder, cinnamon, paprika, bay leaves, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until soup thickens, about 30 minutes, adding water if too much of the liquid cooks away.
• Remove bay leaves. Puree soup with an immersion blender until smooth. Stir in vinegar and remaining 1 tablespoon olive oil and serve.

VEGETARIAN/VEGAN BLACK BEAN SOUP

Steps:

• If you like, you can presoak the beans overnight to reduce cooking time; the cooking time here assumes you haven't.
• Heat oil in a large pot, then saute the onion, carrots, celery, and garlic until softened but not browned (about 3 minutes).
• Add beans and water.
• Bring to a boil.
• Add cumin, coriander, salt, and pepper.
• Lower heat and simmer, stirring occasionally, 2 1/2 hours or more, until beans are beginning to fall apart and the surrounding liquid has thickened.
• Adjust seasoning.
• Serve with sour cream or yogurt, and/or any of the other toppings.
• For the vegan option omit the sour cream or yogurt.

VEGETARIAN BLACK BEAN SOUP

Steps:

• Soak beans overnight; drain.
• In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
• Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
• Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
• Discard bay leaves and serve.

VEGAN BLACK BEAN BURGER SOUP

Steps:

• Heat olive oil in a medium stockpot over medium-high heat. Add onion, celery, and garlic and saute until soft, about 5 minutes. Stir in tomato paste, mustard powder, salt, and pepper. Add vegetable broth and sweet potatoes and bring to a boil, uncovered. Cook, stirring occasionally, until potatoes are tender, about 6 minutes.
• Reduce heat to low and add black beans, vegan "ground beef," spinach, and nutritional yeast. Cook until spinach has softened and soup is heated through, about 10 minutes.