This Vegan Black Bean Soup is easy to make and packed with so much flavor! It’s a great vegan one pot meal that can also be frozen!
I’ve basically been living on this Vegan Black Bean Soup lately and I’m not mad about it! I even just enjoyed my last bowl of it for breakfast 🙂 I love black beans and I love thick and creamy soups, so you can image that this is one of my favorite soup recipes.
It’s starting to get cooler outside and that means that soup weather is upon us! Growing up, I was a big soup hater but as I’ve gotten older I’ve figured out that I love creamy, blended soups and the thicker the better! If you like thick, flavorful soup then this vegan black bean soup is for you.
HOW TO MAKE THE BEST VEGAN BLACK BEAN SOUP
I’ve made a lot of black bean soups in the past few years and there are a few reasons why this is my favorite recipe yet:
- It’s packed with vegetables! You can really use any kind of veggies you like, I used onion, garlic, red and green bell pepper, carrot and celery. When you cook the veggies down until they’re soft and starting to caramelize they give so much flavor to the soup! It’s also a great way to sneak in veggies because once the soup is blended up you could never tell that they’re in there.
- So much flavor! It’s ok to go heavy on the spices with this soup! The black beans become nice and thick once blended up so you may need more spices than you would think. It’s also easy to add a few spices and taste as you go. You can always add more in but you can’t take them out 🙂
- It has a nice smoky flavor! Smoked paprika is one of my favorite spices in vegetarian cooking. It adds a really nice smoky flavor that isn’t over the top and doesn’t taste artificial, like some liquid smoke does. A little goes a long way and it adds such great flavor.
SHOULD I USE CANNED OR DRY BEANS?
It’s totally up to you! I used canned beans because they’re super easy and I always have them on hand. But, if you prefer to use dry beans you can do that as well. I would suggest preparing them how you normally do and then adding them into the soup at the same time you would add the canned beans.
Unfortunately, I don’t know enough about cooking dry beans to give instructions on how to cook them into the soup from dry.
HOW TO STORE YOUR BLACK BEAN SOUP
This vegan black bean soup can be stored in the refrigerator or the freezer. I usually eat mine in a few days so I just store it in an airtight container in the refrigerator. But, you could also make a big batch and freeze it. I would suggest letting it cool completely and then putting it in a freezer friendly zip lock bag. Soup can be frozen up to 6 months. To thaw: place on the counter or in the refrigerator until thawed and then heat up in a pot on the stove or in the microwave.
FAVORITE BLACK BEAN SOUP TOPPINGS
- Red onion or green onion
- Hot Sauce
- Crackers, chips or tortillas
- Dairy free sour cream or cheese, or regular if not making vegan
- Jalapeno, fresh or pickled