• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • The story behind the name
    • My Journey to Veganism
  • Blog
  • Contact
  • Sponsor

Fried Dandelions — Plant Based Recipes

Kid tested, family friendly, allergy safe vegan recipes!

  • Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • Dessert
    • Entree
    • Kid-Friendly
    • Lunch
    • Salad
    • Side Dish
    • Snack
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-Book
  • Articles
    • Vegan Resource Articles
    • Guest Posts & Press

Vegan Black Bean Soup

June 28, 2016 By Sarah 23 Comments

  • Facebook
  • Twitter
  • Pinterest
Jump to Recipe Print Recipe

This Vegan Black Bean soup is a one pot wonder! 6 staple ingredients and just 30 minutes of cooking—couldn’t be easier!  {PIN THIS RECIPE NOW!!!}

overhead view of Black Bean Soup with text overlay

 

Vegan Black Bean Soup

It’s been almost 4 years since I first posted my Vegan Black Bean Soup recipe!  Some things haven’t changed—I still love this soup!  Thankfully my photos have improved, and I’ve improved the recipe too!  Time for a refresh.  Here’s a look back at that old post….

I love black bean soup! I think I try it almost every time I see it on a menu. My favorite was the soup that I had in the Dominican Republic in 2008…yes, 4 years later and I still remember how delicious it was! I’m not sure if it was the soup itself, or the amazing restaurant my husband took me too—Meson de la Cava—literally a restaurant in a little cave along the shores of Santo Domingo—can you tell that I want to go back?

overhead view of bowl of black bean soup with mangoes and avocado in the background

This soup whips up in just a few minutes.  It is so simple.  Just easy, quick ingredients.  Simmer them in a pot.  Blend with an immersion blender.  Serve with rice and avocados.  For a fancy night—throw some diced mangoes on top too!

close up of black bean soup with spoon, mango and avocados in the background

A Soup Your Whole Family Will Love

My kids love this soup—they can eat bowl after bowl of it.  Irving texts me from work as he eats the leftovers to tell me how good it is.  You need this soup in your repertoire because it feels great to make a meal that your family LOVES!

front view of bowl of black bean soup with mangoes and avocado in the background

A Soup for all Seasons!

Even though soup is warm and cozy, the fresh flavors of avocado, mango and cilantro make it feel like it could be summer!  It’s the perfect crossover.  Make my Vegan Black Bean Soup this week!  Take a picture and post it to your fave social media, and tag it with #frieddandelions.  Can’t wait to see what you make!

close up of bowl of black bean soup with mangoes, avocado, and white rice in the background

Print Recipe

Black Bean Soup

This easy and delicious soup is a one pot wonder—loaded with protein, it will keep you going all day long! 6 staple ingredients and just 30 minutes of cooking—couldn't be easier.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Latin
Servings: 6 -8
Author: Sarah De la Cruz

Ingredients

  • 1 teaspoon neutral oil
  • 1 onion, diced
  • 6 big cloves of garlic, minced
  • 1 jalapeño (optional)
  • 3 cans of black beans (about 4 cups after cooking if using dried beans)
  • 1 teaspoon cumin
  • 2 teaspoon salt
  • 2 bay leaves
  • 2 teaspoons worcestershire sauce (choose a vegan one)
  • 4 cup water

Serve with:

  • avocados
  • cilantro
  • mangoes
  • rice

Instructions

  • Heat the oil over medium-low heat in a large pot.
  • Add the onion and let it brown about 5 minutes.
  • Add the jalapeño and let it continue to brown for a couple of minutes
  • Add the garlic and stir it in well.
  • Add the beans, cumin, salt, bay leaves, and worcestershire sauce and mix well.
  • Add the water and bring to a boil.
  • Reduce to a simmer and allow to simmer for about 15 minutes to let the flavors meld.
  • Blend completely using an immersion blender. Alternately, carefully transfer in batches to a blender and blend until smooth.
  • Serve and enjoy!

Notes

Start cooking a pot of rice when you begin to brown your onions. The whole meal will be ready at the same time!

Don’t forget to pin this recipe!

 

 

Filed Under: Entree, Recipe, Soup Tagged With: black beans, gluten free, soup

Previous Post: « One Bowl Chocolate Chip Cake
Next Post: Perfect GLUTEN FREE Brownies »

Reader Interactions

Comments

  1. Mary Ellen | VNutrition says

    April 6, 2018 at 4:25 am

    I love a good black bean soup! This one looks extra tasty. I’ve never had it with avocado before so I’ll be loading up this time!

    Reply
    • Sarah says

      April 6, 2018 at 9:41 pm

      Oh yeah, gotta top it with some fresh avocado! The perfect balance to a warm and creamy soup!!!

      Reply
  2. Emma says

    October 28, 2016 at 1:03 am

    Hi I have a question, if I am using dried black beans is it 4 cups of dried beans or 4 cups once they have been cooked? Four cups of dried beans sounds like it would make a whole lot of cooked beans! Thanks.

    Reply
    • Sarah says

      October 28, 2016 at 8:49 am

      Yes, after they’re cooked! Unless you really like beans 🙂

      Reply
      • Emma says

        October 28, 2016 at 12:23 pm

        Haha not that much! Thanks for your reply 🙂

        Reply
        • Sarah says

          October 28, 2016 at 7:39 pm

          Of course 🙂 Hope you like it! It’s one of our favorites!

          Reply
  3. ML says

    July 5, 2016 at 3:14 am

    I still dream about a bowl of black bean soup I had in an outdoor restaurant at The Holiday Inn in Puerto Vararata, January of 1984!

    Reply
    • Sarah says

      July 5, 2016 at 10:45 pm

      Good food is always memorable, no matter how long it’s been! I hope my recipe brings the same tastes and memories back for you!

      Reply
  4. Cadry says

    June 29, 2016 at 5:42 am

    Great job on the new pictures! Very pretty!

    Reply
    • Sarah says

      June 30, 2016 at 2:32 pm

      Thank you! So much nicer than the old ones 🙂

      Reply

Trackbacks

  1. Charred Tomatillo Salsa Verde with Avocado - Fried Dandelions says:
    January 10, 2019 at 10:16 pm

    […] Vegan Black Bean Soup […]

    Reply
  2. Going Vegan in 2019 - The Ultimate Guide for Beginners | The Green Loot says:
    December 17, 2018 at 2:01 am

    […] 49. Black Bean Soup […]

    Reply
  3. Vegan Taco Tuesday and Other South of the Border Inspired Recipes - Fried Dandelions says:
    May 3, 2018 at 1:02 pm

    […] recipes!  Latin food makes a regular appearance at our dinner table—whether it is inspired by Irving’s Dominican roots, or from a meal we’ve enjoyed in a restaurant, rice and beans, avocados, cilantro, and […]

    Reply
  4. 10 Easy to Prepare Vegan Lunches for a Healthy Workweek says:
    April 16, 2018 at 8:30 am

    […] Vegan Black Bean Soup from Fried Dandelions is a one-pot wonder! Six staple ingredients and just 30 minutes of […]

    Reply
  5. 35 Cozy Soups For The Cool Season • Insteading says:
    February 1, 2018 at 3:52 pm

    […] Photo Courtesy Of Fried Dandelions […]

    Reply
  6. Pumpkin Curry Soup - Fried Dandelions says:
    January 9, 2018 at 10:24 am

    […] To combat these winter greys we’ve been making lots of cozy soups, packed with flavor (here, here, and here!).  A steaming bowl of soup makes a perfect chilly day lunch or dinner.  As a bonus: […]

    Reply
  7. 50 Vegetarian Dinner Recipes under 30 Minutes - 2ShareMyJoy says:
    April 13, 2017 at 7:23 am

    […] #38 One Pot Black Bean Soup […]

    Reply
  8. How to Make Perfect Black Beans in Your Instant Pot - Fried Dandelions says:
    April 8, 2017 at 11:37 pm

    […]  I like them.  A lot.  Like, we have them at least once a week.  I like them in tacos, in soup, heck, I even use black bean aquafaba in brownies.  Black beans are good stuff.  One of the […]

    Reply
  9. Pigeon Pea Rice — and Review of Caribbean Vegan - Fried Dandelions says:
    January 24, 2017 at 4:51 pm

    […] he doesn’t often have the time to cook for us, when he does it is always amazing!  I LOVE Caribbean food.  Every visit with my in laws is like a non stop feast—the foods and flavors of the Caribbean […]

    Reply
  10. 30 Hearty Vegan Soups and Stews - Vegan Heaven says:
    January 12, 2017 at 6:00 am

    […] Vegan Black Bean Soup by Sarah from Fried Dandelions […]

    Reply
  11. 24 Easy Vegan Wisdom Teeth Removal Food Recipes! (+Tips for Healing!) | Serving Realness says:
    October 10, 2016 at 11:11 pm

    […] Black Bean Soup from Fried Dandelions […]

    Reply
  12. My Favorite Hummus says:
    July 9, 2016 at 11:21 pm

    […] kibbes (still on my list to veganize), mofongo (mashed plantain and garlic!), and amazing black bean soup.  I also discovered what Irving already knew, there is a huge Mediterranean influence on the food […]

    Reply
  13. Cooking Dried Beans | fried dandelions says:
    May 29, 2016 at 9:43 pm

    […] Black Bean Soup […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FREE DELIVERY!

Sign up to receive new blog posts hand delivered to your inbox! PLUS you'll receive a free downloadable kitchen art print when you subscribe!

Hi! I'm Sarah.

Welcome to my corner of the internet, where I share family friendly vegan recipes with an allergy safe spin. I'm so glad you're here! Read more about Sarah »

Instagram

Are you on Facebook?

Footer

Affiliate Notice

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links. I only recommend brands I personally use and trust. Thanks for supporting Fried Dandelions!

Copyright Notice

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah De la Cruz and Fried Dandelions with appropriate and specific direction to the original content.

PRIVACY POLICY

Please click here to view Privacy Policy.

Copyright © 2023 Fried Dandelions · CONTACT · ABOUT

  • Home
  • Blog
  • Recipes
  • About Me
    • The story behind the name
    • My Journey to Veganism
  • Contact Me
  • Articles
    • Guest Posts & Press
    • Reviews
    • Vegan Resource Articles
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-book
  • Sponsor