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creamy black bean soup from scratch

A red soup pot is filled with creamy black bean soup and a ladle filled with soup is lifted over the pot.

Thick and creamy vegan black bean soup is made entirely from scratch with easy ingredients for a healthy comforting get to-the-bottom of the bowl meal.

Ingredients

Scale
  • 2 cups dried black beans, rinsed and soaked in overnight (see notes)
  • 2 yellow onions, peeled and diced
  • 2 carrots, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1 cup red wine
  • 2-3 Tbsp. chipotle chilies in adobo sauce (pureed)
  • 1 ½ Tbsp. dried oregano
  • 2 bay leaves
  • 8 cups vegetable broth (2 quarts) or water plus 4 veggie stock cubes
  • Salt and pepper to taste

Instructions

  1. Begin this recipe by soaking the beans. Rinse the beans and place them in a large soup pot and cover them with water (about 3 times as much as beans). Soak the beans overnight or do a quick soak by bringing the water to a boil and boiling the beans for 3 minutes. Then cut the heat and cover the beans for at least 4 hours.
  2. Once the beans have soaked, drain and rinse them and set them aside. Rinse out the soup pot so you can use it.
  3. Heat the soup pot to medium heat and add the diced onion and carrot. Stir periodically and saute until the veggies start to soften (about 8 minutes).
  4. Stir in the garlic and continue cooking for 30 seconds, then add the wine to deglaze the pan. Stir the pan to lift any stuck veggies from the bottom of the soup pot.
  5. Add 2 Tbsp. of the pureed chipotle peppers and mix well.
  6. Add the beans, oregano, bay leaves and 8 cups of veggie broth.
  7. Bring the pot to a boil, reduce to simmer, cover the pot and allow the beans to simmer for about 1 ½ - 2 hours until the beans a broken down and the soup starts to thicken.
  8. Once the beans are tender and have started breaking down, puree all or part of the soup to make it thicker and creamier if desired. Taste and add more chipotle pepper if desired and add salt and pepper to taste.
  9. Once you puree the soup (all or part), heat it through. If the soup gets too thick, you can add more broth or water.
  10. Serve in deep bowls, and garnish with quick pickled onions, tortilla strips, lime wedges, chopped cilantro, avocado or your favorite Mexican-inspired toppings.

Notes

  • In case you want to use canned black beans rather than dry, 2 cups of dry beans make 4 ½ cups cooked so you want to use 3 – 15 oz. cans. You will want to reduce the cooking time to about 45 minutes or until the beans fall apart. 
  • Rather than using prepared veggie broth, you can use 4 veggie stock cubes along with 8 cups of water.
  • Creamy black bean soup is great for freezing. To thaw, place it in the refrigerator or start it off by running hot water over it. Because you want the beans falling apart, you can also thaw it in the microwave.

Keywords: Creamy black bean soup from scratch

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