Vegan Black Bean Soup (Instant Pot Recipe)

This easy Vegan Black Bean Soup is a delicious plant-based Instant Pot meal that is perfect for feeding a crowd on a budget. Pantry friendly  Jump to Recipe

It seems to be an accepted truth that there are two types of people in this world: People who love soup, and people who just don’t.

This Vegan Black Beans Soup is what I would tag as a really good soup that can change opinions! Smoky-spicy-garlicky and so creamy and comforting that you will go for seconds, maybe thirds. Also very pantry friendly and freezer friendly.

Another thing that I really love about this vegan black bean soup: It’s really cheap to make. Mostly beans and canned tomatoes. The perfect recipe for feeding a big crowd on a budget.

We are using dried beans for this recipe, and in a perfect world, you would, of course, remember to soak them overnight. In reality, we sometimes don’t plan ahead that far so it’s a good thing we can cheat by soaking them in really hot water for half an hour. The power of your Instant Pot will take care of the rest. This is a highly forgiving recipe. We all need more of those.

Maybe the greatest advantage of making a soup using dried soaked black beans is that, as they cook, they not only flavor the liquid but also thicken it to a rich and savory broth that’s a million times tastier than anything canned beans can do for you.

Ingredients needed for Vegan Black Bean Soup:

• Black beans,  ideally soaked overnight or at least 1/2 hour in hot water.
• Onions and garlic form the base of this soup.
• Seasonings: We are doctoring it up with some cumin, pepper, smoked paprika, chili powder, dried oregano and bay leaves. Beans can handle a LOT of seasoning, so don’t hold back and add more if you feel it’s lacking.
• Tomatoes – I use canned tomatoes but fresh will work too.
• A squeeze of lime juice right in the end brightens the whole flavor profile.
• Broth – Use 2.5 cups for a thick and creamy soup but you could easily add 1/2 more if you want it a bit thinner and soupier. You can use low sodium broth or even a mix of water and broth depending on the salt level you prefer.

Recipe tips and substitutions:

• 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, tortilla chips!
• You could use water instead of broth
• Make sure not to brown the garlic too much or it will turn bitter.
• 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. Nobody likes a bland soup. Most times, when you think your soup is lacking something, the solution might be as simple as adding a big pinch of salt.

How to make Vegan Black Bean Soup in your Instant Pot:

Prep: Soak the black beans if you haven’t already while you prep ingredients and start cooking.

More delicious vegan soup recipes:

• Curried Butternut squash soup
• Chickpea rice soup – no chikin no noodle soup
• Red lentil chili
• Easy Lentil Soup
• Wild Rice Mushroom Soup
• More Soups

Vegan Black Bean Soup 

4.98 from 42 votes

By: Vegan Richa

Prep: 5 minutes mins

Cook: 45 minutes mins

Soak: 1 hour hr

Total: 1 hour hr 50 minutes mins

Servings: 4

Course: Main

Cuisine: American, Mexican, Tex Mex

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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.

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Equipment

• Instant Pot

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!