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
Recipe Card
Vegan Black Bean Soup
Ingredients
- 1 cup (172 g) 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 (170.1 g) can diced tomato
- 2.5 cups (591.47 ml) water/broth mixture , 3 cups for soupy
- Lime juice
- cilantro avocado, pepper flakes for garnish
Equipment
- Instant Pot
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.
- 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 you're soup is lacking something, the solution might be as simple as adding a big pinch of salt.
- To make Oil-free:Use broth to saute
Michael
Fantastic recipe. Best black bean soup we have had. We made a couple tweeks. I love cilantro so i chopped up the cilantro stems and added when sautéing. My son pan roasted cumin seeds and ground them which added amazing depth. Also added some ground coriander and some corn niblets. We did the quick soak meth od on the beans which is awesome. Other instapot recipes say you don’t have to soak dried beans, but i find they always come out undercooked.
This recipe will go into our soup rotation. Love it!
Vegan Richa Support
yay 🙂
Nola
First time using Instant Pot. I have been scared of it. The soup was fabulous!
Vegan Richa Support
welcome to the instant pot family. glad you enjoyed!
Lynn
I love this soup! I had pre-cooked beans in the freezer so it was quick and easy! It pairs perfectly with your pumpkin corn bread.
Vegan Richa Support
So happy to hear, Lynn! Thank you.
Lucretia
Loved this soup! It’s going on our regular rotation. Not only is it delicious, all the ingredients are things I keep around the house anyway.
I used two cans of black beans instead of dried and it worked perfectly.
Vegan Richa Support
I’m so glad to hear!
Erin
Great recipe! I sautéed celery, carrots, and jalapeño with the onion. Used half broth and half bean cooking liquid. So flavorful!
Vegan Richa Support
Yummy, thank you.
Linda
When using canned beans and stove top method how much liquid would you add? Thanks! Love your recipes.
Vegan Richa Support
1 cup
Jackie
This was delicious!! I will definitely make this often. It was good by itself or over rice or baked potato.
Vegan Richa Support
mmmmm baked potato sounds great.
Vegan Richa Support
mmmmm baked potato sounds great.
Lynn
So delicious and easy since I had beans in the freezer. The big test was meat eater hubby who said “oh wow, that’s really good”! Yay!!
Love your recipes, thank you.
Vegan Richa Support
So happy to hear, Lynn!
Sita
Hi Rica! I don’t have an instapot. How can I make this on the stove? Beans are soaking now. Thanks. Sita
Vegan Richa Support
stoptop directions are in notes section below recipe.
Karen
This was a hit with the whole family. I’m thinking of adding a bit corn to the next batch but this was fantastic as it is written.
Vegan Richa Support
oh – a little Tex Mex style
Heather
This is delicious! The only changes I made were to omit the lime juice (I forgot) and to put the entire batch in the blender (I just like it that way). Will definitely be my go-to black bean soup now!
Vegan Richa Support
yummy
suzi
SUPER YUM!! AND SO EASY 🙂
THANKS!!
Vegan Richa Support
SUPER !!!
Eva
Could I use red beans instead? Should I adjust the seasoning?
Mama Lo
This was delicious even my 6 yr. old granddaughter loved it! My only addition was some splenda! Thank you for this recipe.
Vegan Richa Support
splendid!
Nancy
I’m sad. I can’t buy any dry beans that will cook up nice. I use the proper methods but they still cook up with hard pieces. They are unpleasant to eat. Any suggestions?
Vegan Richa Support
sounds frustrating. make sure that you don’t salt the water at all while cooking, soaking overnight helps, buying fresh & quality brands is also important, which type are you trying?
eliz
Frustrating when the beans don’t cook evenly. Happens to me too. Have tried different methods. Do you have well or city water? I’ve been told soft or hard water can affect cooking, but I don’t know. I also live at 6000ft so assume that may have something to do with it?
eliz
Red lentils always work well for me though.
Karen
Have you tried putting baking soda and leave them soaking in water overnight?
Ewa
Thank you for this recipe. How much chili powder (ancho?) or chipotle should I use to make it kid friendly but still have flavor?
Richa
1 tsp ancho , 1/2 tsp chipotle as chipotle is hotter . Add in more in the end if you need
Laurie
So delicious. The entire family enjoyed it …even picky kids! Thanks!
Richa
Yay
Keri Anne
Just made this. Used a 28 oz can of sam marzano tomatoes instead with extra spices. It’s sooo good and convenient!! Thanks!
Denise
Another winner, Richa!!
Made this a couple of nights ago (canned beans) and it was awesome!! I soaked some beans last night and will make it again tonight.
Thank you for sharing your recipes with us!!
You are appreciated very much!!
Peace, love, good health & prayers to you and those you love 😊
Diane
Very delicious! Thanks again. Now I have to stop eating and save for another day. This is a very versatile recipe. I think I will pour over some brown rice next time for dinner. Can add some coconut sugar to sweeten like I do for my side dish black beans.
Richa
Awesome
Megan
Made this lovely soup when my partner was having dental surgery and couldn’t eat solids. I didn’t find it necessary to soak the beans at all, just cooked at pressure in IP for 40 minutes. I blended all of the soup in my VitaMix, since we needed it to be smooth, and I skipped the bay leaves because I was out. Thanks for a healthy, nourishing recipe.
Joan
Black bean perfection! I doubled the recipe so I’d have some in the freezer for my husband when I’m out of town next week. I put a scoop of rice and fire roasted corn in the bottom of our bowls, and we lived the cilantro and creamy avocado toppings! Delicious and filling!
Vegan Richa Support
Sounds amazing! Perfect freezer meal to open too.
nancy
i enjoyed your recipes, i tried it came out well.
Raj Laxmi
Going to be delicious definately.
Vegan Richa Support
I hope you enjoy this, thanks for stopping by!
Mike
This is phenomenal!! Used canned San Marzano tomatoes and added some corn at the end of cooking. Thanks for the recipe.
gabriella
Simple but deliciuos! All family enjoyed it even the children (with no chili powder!)
Kat
Another winner, and so easy! This recipe will definitely be one I come back to.
Richa
Thanks!
shan
Looks amazing. Instant Pot newbie here. If I wanted to natural release would I pressure cook for half the time? I don’t really have space on my kitchen counter for the steam to vent safely.
Many thanks!
Richa
no, just let it release by itself, another 5 mins is not going to do much to the beans as the pressur will be pretty low while releasing
shan
Thank you! Can’t wait to try tomorrow …
Anne
Made this last night, it was delicious! I had all the items in my pantry. The mix of spices was very flavorful. I’ll be making this again, next time I might double the recipe because I already wish I had more.
Richa
awesome!
fenice
Delicious! Unfortunately, my Instant Pot died about 5 minutes into pressure cooking and I had to complete the cooking on the stove, so it took a little longer than I anticipated. But definitely worth the extra time. Great to be able to cook this lovely soup from pantry ingredients.
Richa
awesome! hope the instant pot comes back to life!
K
Can you make this with canned beans? Our stores are out of the dried beans
Richa
yes, see notes. use 2 cans and 1 cup of watr and pressurer cook for 10 mins or saucepan for 20 or so mins
Sue
Delicious! Thanks Richa.
Margaret Pearce
The seasoning is perfect! Wish I had tortilla chips to top this with. Thanks for another delicious recipe Richa!
Dey
Made this twice already. Love it even without toppings.
Richa
awesome
Leslie
Very easy and very tasty! I doubled it and used a can of Rotel plus a can of tomatoes. Will definitely make again!
Richa
awesome
Cynthia
I’ve made this recipe 3 or 4 times so far. So easy and a great way to use dried black beans. Thank you for sharing! Its It’s delicious!
Eva
Could I use this recipe to cook a black bean stew instead? How much water should I add? Would the sam seasoning work?
arj
Thanks for posting a simple recipe using all pantry staples. I’m stocked up on beans, spices, and canned tomatoes, so this is perfect. Hope to see more like this highlighted over the next few weeks as we hunker down.
Richa
Thanks, there are tons of pantry friendly recipes on the blog. Good idea to collect them a roundup!
Sally
Just made… absolutely fabulous seasoning. Going ape getting all the toppings together. Thank you 🙏🏽
Joyce
Hello Richa!
I cooked this, it’s very good I love it.
I did not pressure cook (don’t own a pressure cooker) cooked covered for very long (1,5 hr ~) and did not use a blender but mechanically mashed it a bit at the end (potato masher)
If less watery it’s good rolled in a taco
Richa
awesome! yes you can reduce the liquid for thtick beans