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Vegan Black Bean Soup


"Easy to make, thick, hearty soup with a zesty flavor."
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45 m servings 410 cals
Original recipe yields 6 servings


  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 75.3g
  • 24%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1734 mg
  • 69%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
  2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 610
  1. 806 Ratings

Most helpful positive review

Whoa - watch the sodium on this recipe as it's written. I used 1 lb dry black beans instead of 4 cans, which seems about the right amount and cuts the sodium exponentially. It turned out very ...

Most helpful critical review

First time making this recipe so I halved the ingredients just in case it wasn't a big hit as many reviewers posted. I adjusted the spices to our tastes, left out celery since it's been banned f...

Most helpful
Most positive
Least positive

Whoa - watch the sodium on this recipe as it's written. I used 1 lb dry black beans instead of 4 cans, which seems about the right amount and cuts the sodium exponentially. It turned out very ...

This is one of the only soups I've made that I actually looked forward to eating, due to its heartiness (I've only made "thin" veggie soups prior). This is a great recipe! I used 3 carrots inste...

When I went to the pantry for ingredients, I found only low-sodium chicken broth, not vegetable broth. I also substituted frozen corn, as I don't care for the flavor or texture of canned. I dr...

Yum!!! Great recipe and so easy!! :) I used 2 cans of beans instead of 4 for the whole recipe, same amount of celery,onion and carrots.. I browned them then added 2 cups of water, the beans, co...

Excellent soup! Much better than some restaurants' versions. I had to make some substitutes (a can of tomato puree and water for the whole tomatoes, a can of peas for the corn, and chopped bel...

Really liked this! Super easy -- I threw everything in the crock pot. It was the perfect dinner to come home to on a cold night. My vegan daughter sprinkled corn chips on hers, and ate two big b...

EXCELLENT! My wife loves black bean soup and I made this and it is the best she's had anywhere. I did go with 1 TBS chili powder and 1/2 TBS cumin and a pinch of cayenne. I'd increase the cay...

This is very good! I ran out of chili powder, so used a bit less than 1 tblsp. so also went a bit less on the cumin in an attempt to maintain the balance of flavors. Consequently I thought it ne...

I am eating this soup as we speak, and I really like it. I was kind of scared, but it turned out great. The flavor is good. I used organic vegatable broth, used 3 cans of beans instead of 4, ...