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Easy Vegan Black Bean Soup

  • Author: Eat Drink Shrink
  • Total Time: 1 hour 10 minutes


  • 1 large yellow onion, chopped
  • 1 1/2 chili in adobo sauce (chopped) with 1 tbsp of adobo sauce
  • 5 cloves garlic, minced
  • 1/2 cup carrots (ideally shredded)
  • 4 cups vegetable stock
  • 4 cans black beans, rinsed and drained
  • 1 Bay leaf
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 2 tsps liquid smoke
  • 2 tsps vegan worcestershire
  • 1/2 cup pickled jalapeños


  1. In a large pot on medium heat, add 1tbsp of oil and chopped onions, cook til translucent. (3-4 mins)
  2. Now add the carrots, garlic, spices, salt/pepper, and chopped adobo peppers with sauce, and cook for an additional 3-5 minutes, stirring periodically.
  3. Add 2 cans of rinsed beans (save the other 2 for the end), bay leaf, liquid smoke, worcestershire, pickled jalapeños and broth. Let everything marinate on low/med for 1hr or more so the flavors can combine.
  4. When ready to serve, remove the bay leaf and throw the soup in a blender. Blend until smooth. Add it back into the pot, and add the remaining 2 cans of rinsed black beans.
  5. Serve warm and with avocado, vegan sour cream, thinly sliced red onion, and cilantro!
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Cuisine: Lunch/Dinner


  • Serving Size: 4-6
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