The Story Behind This Hearty Vegan Soup

Every once in a while, I’ll become a vegetarian for a week to clean and get a quick reset. I usually do this before a vacation, before my birthday, or sometimes… just because. For me, it’s like hitting the refresh button on my body lighter meals, more vegetables, and cleaner energy.

This Hearty Black Bean Soup has become one of my absolute favorite healthy plant-based meals during those weeks. I’ve always loved black beans they’re rich, earthy, and satisfying. So one day, I thought, why not turn them into a warm, nourishing soup? The result is a bowl that’s not only filling and packed with flavor but also incredibly healthy.

And bonus — it’s budget-friendly, gluten-free, dairy-free, and one of the best vegan soups for meal prep. You can make a big pot on Sunday and enjoy a cozy, nourishing dinner all week long.

Why Black Bean Soup Is So Healthy

Black beans are little nutritional powerhouses, making them a staple in any high-protein vegetarian dinner. They’re naturally high in:

• Plant-based protein – keeping you full and energized without meat.
• Fiber – supporting digestion and gut health.
• Iron & magnesium – boosting energy and muscle function.
• Antioxidants – helping reduce inflammation.

When you combine black beans with vegetables like carrots, onions, and peppers, plus spices like cumin and paprika, you get a healthy plant-based meal that’s just as nourishing for your body as it is satisfying for your taste buds.

Hearty Black Bean Soup – The Best Easy Vegan Soup Recipe for Comfort & Health

Prep Time: 15 minutes
Cook Time: 30 minutes (stovetop) | 20 minutes (pressure cooker) | 4–8 hours (slow cooker)
Difficulty: Easy
Servings: 6–8

The Best Vegan Soup for Meal Prep

If you’re looking for an easy vegan soup recipe that’s hearty, flavorful, and perfect for batch cooking, this one checks every box. The black beans are tender and perfectly seasoned, the spices give it a smoky warmth, and the diced tomatoes add a tangy depth.

It’s also a dairy-free gluten-free soup recipe, making it great for nearly every diet. Whether you’re vegan, vegetarian, or simply looking to eat more plant-based meals, this recipe delivers flavor, comfort, and health in every spoonful.

Why These Ingredients Work So Well Together

• Black Beans – earthy, creamy, and filling.
• Tomatoes & Tomato Sauce – add acidity and a touch of sweetness.
• Cumin, Chili Powder, Paprika – bring warmth and smokiness.
• Vegetable Broth & Bouillon – deepen the savory flavor.
• Onions, Garlic, Carrots, Bell Peppers – the aromatic base that builds complexity.
• Bay Leaf – subtle herbal note to balance spices.

These flavors make it a vegan comfort food recipe you’ll want on repeat.

Ingredient Spotlight & Purpose

Step-by-Step Instructions

Stovetop Method (30 Minutes)

1. Sauté the veggies – In a large pot, heat olive oil over medium heat. Add carrots, onion, and bell pepper. Cook 5 minutes, stirring frequently. Add garlic and cook for 2 more minutes.
2. Build the soup base – Stir in black beans, diced tomatoes, tomato sauce, and vegetable broth. Add remaining spices and bay leaf.
3. Simmer – Bring to a boil, then reduce heat to low and cover. Cook for 30 minutes. Remove bay leaf.
4. Serve – Top with avocado slices, cilantro, lime, and vegan sour cream if desired.

Pressure Cooker Method (20 Minutes)

1. Follow steps 1 & 2 above directly in your pressure cooker.
2. Seal lid and cook on “Soup” setting for 20 minutes.
3. Quick release pressure, remove bay leaf, and serve.

Slow Cooker Method (4–8 Hours)

1. Sauté vegetables in a pan, then add all ingredients (except avocado) to slow cooker.
2. Cook on low for 8 hours or high for 4–6 hours.
3. Remove bay leaf and serve.

Pro Tips for the Best Black Bean Soup

• Mash a few beans before serving to thicken naturally.
• Add heat with cayenne pepper or diced jalapeños.
• Finish with acid – a squeeze of lime at the end brightens all the flavors.
• Use homemade veggie broth for a richer, fresher taste.

Common Mistakes to Avoid

• Skipping the sauté – raw onions and garlic won’t develop the same flavor.
• Over-salting early – beans absorb seasoning, so adjust at the end.
• Forgetting the bay leaf – it’s a small step that makes a big difference.

Add-Ons & Variations

• Add corn for a pop of sweetness.
• Blend half the soup for a creamier texture.
• Top with tortilla strips for crunch.
• Stir in quinoa for extra protein and texture.

Storing & Freezing Tips

• Fridge: Store in airtight container up to 5 days.
• Freezer: Cool completely, then freeze in portions for up to 3 months.
• Reheat: Thaw overnight in fridge, then warm on stovetop over medium heat.

Serving Suggestions & Pairings

• With warm crusty bread or cornbread.
• Alongside a fresh green salad for a light meal.
• Topped with fresh herbs, avocado, and lime for brightness.

Why You’ll Love This Hearty Black Bean Soup

This isn’t just another bean soup — it’s the best vegan soup for meal prep that’s also wholesome, flavorful, and packed with nutrients. Whether you’re looking for an easy vegan soup recipe, a high-protein vegetarian dinner, or a healthy plant-based meal, this one will be on your regular rotation.

Before You Go…

If you make this Hearty Black Bean Soup, I’d love to see your creations! Tag your photos on Instagram with #the_foodieshaven, leave a comment below with your experience, and subscribe for more delicious recipes that warm your kitchen and your heart.

Happy Cooking,
Chrystal Brown

Hearty Black Bean Soup

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Ingredients

• ▢ 45 oz Black Beans
• ▢ 5 Carrots
• ▢ 1 Yellow Onion
• ▢ 1 Red Bell Pepper
• ▢ 2 tbsp Garlic
• ▢ 1 tbsp Olive Oil
• ▢ 15 oz Diced Tomatoes Rinsed and Drained
• ▢ 8 oz Tomato Sauce
• ▢ 2 1/2 cups Vegetable Broth
• ▢ 1 Bouillon Cube
• ▢ 1 1/2 tbsp Cumin
• ▢ 1 1/2 tbsp Chili Powder
• ▢ 2 tbsp Oregano
• ▢ 1 1/2 tbsp Paprika
• ▢ 1 Bay Leaf
• ▢ Salt and Pepper
• ▢ 1 Avocado

Instructions

• In a large pot or pressure cooker heat olive oil over medium heat. Add the carrots, onions and red bell pepper. Cook 5 minutes, stirring frequently, until tender. Add garlic and cook for 2 minutes.

For Regular Cooking:

• Stir in black beans, diced tomatoes, tomato sauce and vegetable broth. Stir to combine.
• Add all the remaining ingredients EXCEPT avocados. Stir until all ingredients until well combined. Bring to a boil, reduce the heat to simmer, and cook, covered, for about 30 minutes. Remove bay leaves
• Serve with sliced avocado, cilantro leaves, lime wedges and sour cream. Enjoy

For Pressure Cooking:

• Stir in black beans, diced tomatoes, tomato sauce and vegetable broth. Stir to combine.
• Add all the remaining ingredients EXCEPT avocados. Stir until all ingredients until well combined. Follow The manufacturer’s guide for locking the lid and preparing to cook. Set on soup setting and cook on high for 20 minutes. After the pressure cook cycle is complete, follow manufactures guide for a quick release. Wait until cycle is complete. Unlock and remove the lid and remove the bay leaves.
• Serve with sliced avocado, cilantro leaves, lime wedges and sour cream. Enjoy

For Slow Cooking:

• Place sautéed vegetables and all the remaining ingredients EXCEPT avocados into slow cooker. Stir until all ingredients are well combined. Cook on low for 8 hours or high for 4-6 hours. Remove bay leaves
• Serve with sliced avocado, cilantro leaves, lime wedges and sour cream. Enjoy