Healthy Vegan Black Bean Soup from Scratch

Healthy Vegan Black Bean Soup

Healthy vegan black bean soup recipe from scratch with earthy comforting tones from smoked paprika, carrots, celery and bay leaves. A simple soup or stew, no ham, no bones, no bacon, totally cruelty free made with only clean and wholesome ingredients.
Course Soup
Cuisine Latin
Keyword black bean soup, plant based, vegan,, wfpb
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Soaking Time: 6 hours
Total Time 7 hours 25 minutes
Servings 8 people
Calories 135kcal
Author Florentina


  • 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.


Calories: 135kcal | Carbohydrates: 26g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 475mg | Fiber: 9g | Sugar: 2g | Vitamin A: 3554IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 2mg