How to Make Healthy Vegan Black Bean Soup from Scratch:
- Start by soaking dry beans for 6 hours.
- Simmer the soaked beans together with aromatics and spices until tender.
- Season to taste with sea salt in the last few minutes of cooking. This prevents the beans from hardening up and yields a creamy texture.
- Serve with cilantro, lime and fresh tomato salsa.
how long to soak the beans:
It is crucial that you soak the beans in water for 5 to 6 hours before cooking. Please do not skip this step! This process will yield the creamiest bean texture without turning into mush and also exponentially cuts down on the cooking time. I’m not a fan of soaking beans overnight as that could mean 12 hours sometimes which totally interferes with texture.
this smoky vegan black bean soup is:
- a one pot wonder
- made without broth, just pure water
- gluten and oil free
- a little spicy
- super easy to make
- naturally thick & creamy
- pure vegetarian ~ no dairy
- good for you.
Add In Ideas:
- golden or sweet potatoes added in the last 15 minutes of cooking
- lacinato kale or baby spinach
- cooked brown rice, barley or quinoa
- corn & red lentils
- pumpkin or butternut squash.
To make it smooth and creamy you can carefully transfer the soup to a powerful blender and process until smooth to your likely. Or you can puree only half and mix back in with the rest for a nice balance between creamy and rustic textures.
How to Store Black Bean Soup:
This recipe makes a big pot of beans and I am proud to say none of it ever goes to waste. It is best stored in glass containers with a lid and refrigerated for up to 6 days. Alternatively it can be frozen (after it has cooled down completely) in freezer proof mason jars or container up to 6 months.
P.S. As always if you make this soup please remember to snap a photo and tag me with #VeggieSociety on Instagram. Leave a comment rating below with any changes you have made and how you made it better ~ Florentina Xo’s
Smoky Vegan Black Bean Soup
- 3.5 cups dry black beans (soak them in cold water for 6 hours)
- 1 yellow onion diced
- 2 carrots cut into 1/2 inch rounds
- 2 ribs celery diced
- 3 leaves bay
- 2 tbsp sweet smoked paprika
- 1 tbsp onion powder
- 1 tsp garlic powder
- 2 tbsp nutritional yeas optional
- 1 pinch red pepper flakes
- 3-4 quarts water
- sea salt taste
- 2 limes for serving
- 1/2 cup fresh cilantro for garnish
- Rinse the soaked beans and transfer them to a large heavy bottom cast iron pot. Add filtered water and make sure it covers them by at least 1.5 inches. Add more water if you like a thinner soup but not too much. You can always add more if needed as the beans cook down.
- Bring the beans to a simmer and add the diced onion, sliced carrots, celery, bay leaves, smoked paprika, onion and garlic powder. Cover with a tight lid and cook on low heat for about one hour. Make sure the pot is at a constant simmer. Stir a couple of times during cooking to make sure nothing sticks.
- After one hour has passed stir in the nutritional yeast and check the texture of the beans. They should be almost done at this point so you can season to taste with sea salt and red pepper flakes.
- Partially cover the pot and simmer an additional 20 minutes or so until the beans are cooked through and creamy but still hold their shape somewhat. (Sometimes beans take longer sometimes less time to achieve that perfect texture so keep an eye on them).
- If you prefer a thinner soup at this point feel free to add a little bit more water or veggie broth but not too much.
- Serve hot garnished with fresh tomato salsa, cilantro and a squeeze of fresh lime. Pairs well with a chunk of crusty bread or crispy tortilla chips.
- Storage: this soups stores well in glass containers with a lid and refrigerated for up to 6 days. Alternatively it can be frozen (after it has cooled down completely) in freezer proof mason jars or containers up to 6 months.