One-Pot Vegan Black Bean Soup
A hearty, comforting vegan black bean soup made with tender beans, fresh vegetables, tomato juice, and warm spices. Mashed black beans naturally thicken the flavorful broth, while nutritional yeast and lemon juice add a delicious finishing touch.
Ingredients
- 500 g approximately 3 cups cooked black beans, drained
- 1 medium red onion finely chopped
- 1 bell pepper chopped
- 1 small carrot finely grated
- 2 garlic cloves finely grated
- 1 tablespoon olive oil
- 1 cup 240 ml tomato juice
- 1 vegan vegetable bouillon cube
- 2 cups 480 ml water, plus more as needed
- 1 pinch ground cumin
- 1 pinch dried thyme
- 1 pinch smoked paprika
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- Salt to taste
Instructions
- Sauté the vegetables. Heat the olive oil in a large pot over medium heat. Add the chopped red onion, bell pepper, and grated carrot. Sauté for approximately 1 minute, stirring frequently.
- Add the aromatics and spices. Stir in the grated garlic, cumin, thyme, and smoked paprika. Cook for another minute, stirring continuously to prevent the garlic from burning.
- Prepare the tomato base. Pour in the tomato juice and add the vegetable bouillon cube. Stir until dissolved, then let the mixture simmer gently for 5 minutes.
- Add the black beans. Stir in the cooked black beans. Stir well to help thicken the broth naturally.
- Add water and simmer. Pour in approximately 2 cups of water, or enough to cover the beans and vegetables with a little extra liquid. Bring to a gentle simmer, reduce the heat to low, and cook for 30 minutes, stirring occasionally. Add more hot water as needed to prevent sticking and maintain your preferred consistency.
- Finish the soup. During the final 5 minutes of cooking, stir in the nutritional yeast, fresh lemon juice, and salt to taste. Adjust the seasoning as needed.
- Make the soup creamier. During the last few minutes of cooking, use an immersion blender (hand blender) directly in the pot. Blend in one or two short pulses, just enough to partially break down some of the black beans and vegetables. This will naturally thicken the broth and give the soup a creamier consistency while keeping most of the beans whole.
- Keep the blender head fully submerged to prevent splashing, and turn off the heat before blending. Avoid overblending—the soup should remain hearty and chunky, not become a smooth purée.
- Serve. Ladle the soup into bowls and serve warm with crusty bread, creamy polenta, or your favorite toppings.
Notes
- Black beans: Use fully cooked black beans. Canned beans work well; drain and rinse them before adding.
- Consistency: For a thicker soup, mash more black beans or simmer uncovered for a few additional minutes.
- Bouillon: Choose a vegan vegetable bouillon cube. Adjust the salt according to its sodium content.
- Storage: Refrigerate in an airtight container for up to 3–4 days.
- Freezing: Freeze in suitable containers for approximately 2–3 months for best quality.
- Reheating: Warm thoroughly, adding a splash of water if the soup has thickened.
- If you don't have an immersion blender, transfer a few tablespoons of cooked black beans to a small bowl and mash them with a fork until they form a thick paste. Stir the mashed beans back into the pot to naturally thicken the broth and give the soup a creamier texture while keeping most of the beans whole.
