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overhead shot of two bowls of vegan black bean soup against black background
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4.98 from 49 votes

Vegan Black Bean Soup 

This easy Vegan Black Bean Soup made from dried soaked black beans is a delicious plant-based Instant Pot meal that is perfect for feeding a crowd on a budget.
Prep Time5 minutes
Cook Time45 minutes
Soak1 hour
Total Time1 hour 50 minutes
Course: Main
Cuisine: American, Mexican, Tex Mex
Keyword: black bean soup recipe, vegan black bean soup, Vegan Instant pot soup
Servings: 4
Author: Vegan Richa

Equipment

  • Instant Pot

Ingredients

  • 1 cup black beans soaked overnight or at least 1/2 hour in hot water
  • 1 tsp oil or 2 tbsp broth
  • 1/2 large onion chopped
  • 3 cloves garlic finely chopped
  • 1 tsp ground cumin
  • 1/4 tsp black pepper
  • 3/4 tsp smoked paprika
  • 1 tsp oregano
  • 2 bay leaves
  • 1 tsp chili powder blend or 1/2 tsp chipotle pepper or both
  • 3/4 to 1 tsp salt
  • 15 oz  can diced tomato
  • 2.5 cups water/broth mixture , 3 cups for soupy
  • Lime juice
  • cilantro avocado, pepper flakes for garnish
US Customary - Metric

Instructions

  • Soak the black beans if you haven't already while you prep ingredients and start cooking.
  • Start the IP on saute. Add oil, onion, garlic, and a pinch of salt and cook until translucent. Deglaze with broth if needed. Add the spices and salt and mix in.
  • Add tomato and mix in and cook for a minute.
  • Add the drained beans and water/broth and mix really well to pick up any stuck bits.
  • Close the lid. Pressure cook for 35 mins. (40 mins if you didn't soak the beans overnight)
  • Pressure cook for another 10 mins if the beans are not done to preference.
  • Add lime juice, taste and adjust salt and flavor. Blend 2 cups of the soup and mix it in. Bring to a boil and serve.
  • Store: Refrigerate up-to 4 days

Video

Notes

 

  • When it comes to black bean soup, there is nothing better than an epic shower of toppings that you can pick and choose from. Chopped herbs like cilantro, creamy chunks of avocado, pepper flakes, scallions, a dollop of vegan cashew cream/ vegan sour cream. Maybe something crunchy like crispy fried onions.
  • Once adding the spices, don't wait too long before adding the tomatoes. You don't want to burn them - especially paprika gets really bitter when it gets too much heat.
  • Season to taste and don't hold back on adding more spices and salt. Many times the bland flavor is just missing some salt. Boiling hot soup also doesn’t let the spices come through, so let it sit for a few minutes, then taste and adjust. 
  • To make Oil-free:Use broth to saute
Saucepan: Follow the steps in a large saucepan over medium heat. Use 4 cups of water or broth and cook partially covered for 55 to 65 mins. You might need to cook longer depending on the age of the beans
Canned Beans: Use 2 cans of black beans and 1 cup of water or broth and pressure cook for 6 mins. Or in saucepan, simmer for 10-15 mins 

Nutrition

Calories: 138.21kcal | Carbohydrates: 22.88g | Protein: 9.07g | Fat: 2.71g | Saturated Fat: 0.49g | Sodium: 531.43mg | Potassium: 638.78mg | Fiber: 6.51g | Sugar: 5.58g | Vitamin A: 561.52IU | Vitamin C: 11.5mg | Calcium: 73.53mg | Iron: 3.28mg