This Creamy Vegan Black Bean Soup has all the makings of a perfect and delicious dinner! Plus it’s totally vegan and a meal you can feel great about serving to your family!
Ages ago I started doing Meatless Mondays on the blog, bringing some meat free recipes along with some reasons to go meat free one day a week. But really the number one reason for me is the environment. Raising animals to be used for food product can be really taxing on the environment. The simplest example I always think of is by considering the amount of people that could be fed by the corn used to feed animals. It would feed more people than the animals themselves do.
Going meatless one day a week is pretty easy for me, since I was raised vegetarian But my husband was raised on a seriously heavy diet of meatloaf. So it’s a little trickier for him. But one thing he loves is black beans! They are the perfect thing to start a meatless dish with when you are cooking for people who are typically meat eaters.
How to Make Creamy Vegan Black Bean Soup
This is a brief summary of how to make this creamy vegan black bean soup recipe. For all of the measurements, see the recipe card at the bottom of the post.
- Sauté the vegetables. Heat the oil in a pot. Add bell pepper, onion, jalapeno, garlic, and chipotle in adobo and sauté until the vegetables are soft.
- Add the rest of the vegetables. Add the black beans and stir to combine. Add the diced tomatoes and vegetable stock. Stir to combine, and then bring to a boil.
- Reduce the heat to simmer. Let simmer for 10 minutes.
- Puree the soup. Take out two cups of soup and set aside. Use an immersion blender or a regular blender to puree the soup. Then, add the two cups of soup back to the pot with the pureed soup.
- Add the milk. Stir in almond or soy milk and remove from heat.
Making a Creamy Soup Vegan
Creamy soups are so delicious, but often have dairy products in them to add that creamy goodness. This recipe satisfies your creamy cravings while fitting a vegan diet. Almond or soy milk are great options to make this black bean soup recipe vegan and creamy. You can also garnish this soup with dairy-free yogurt or sour cream for a nice finishing touch.
Tips on Cutting Jalapeño Peppers
- You will want to wear rubber gloves while cutting the jalapeno peppers. Even a little bit of juice in your eye can ruin your whole day!
- The heat in jalapenos is mostly in the ribbing and seeds of the pepper. By cutting these out, you will take out most of the heat!
- If you think of the jalapeño is a rectangle and cut off four sides, it makes it very easy to dice without coming into contact with the seeds and ribbing.
A Note on Chipotle Peppers
I know that most recipes that call for chipotle peppers in adobo sauce only call for a small amount, tempting you to just toss the rest of the can. But I have a pro tip for you: Save the can by freezing the rest of it in individual servings. I added the tablespoon straight to the pan and let it defrost as the other veggies were sautéing.
- Grab a mini muffin pan. If it isn’t non stick, line the holes with small pieces of aluminum foil.
- Put one tablespoon’s worth in each hole and then put the pan in the freezer for 2 to 4 hours or until the peppers and the sauce are frozen.
- Once the tablespoons are frozen, put them in a small baggie and pull them out as you need them.
Leftover Creamy Vegan Black Bean Soup
You can store this creamy soup in your refrigerator for up to three days. Always use your best discretion when storing leftovers.
When warming up the soup, heat only the portion that you are going to eat, as leftovers should only be reheated once. Warm up the soup in a small saucepan over low heat, continuing to stir until heated. You may also put the soup in a covered microwave-safe bowl, heating for three minutes on half power. If the soup is not warm enough, stir it and then microwave for another minute on half power.
To freeze this recipe, allow the soup to completely cool and then pour it into an airtight container. This recipe may be stored in the freezer for up to three months. To eat, allow the leftovers to thaw in the refrigerator before heating as described above. Or, warm the frozen soup on the stove over low heat, stirring frequently.
What to Serve With Creamy Vegan Black Bean Soup
This is such a perfect soup for any night of the week, and you can round it out with any of these recipes!
This Easy Spanish Rice Recipe is a simple side dish that packs some great flavor!
My Easy Guacamole Recipe comes together in minutes and is perfect for any gathering or dinner with your family.
An appetizer/salad combo option is this colorful Cowboy Caviar Recipe! Simple, delicious, and loaded with veggies, this is one of my favorite appetizer recipes!
If you make this Creamy Vegan Black Bean Soup recipe or any of my other recipes, please leave me a comment and let me know what you think!
Creamy Vegan Black Bean Soup
- 2 tablespoons olive oil
- 1 red bell pepper diced
- 1 medium white onion diced
- 1/2 a jalapeno diced ribs and seeds removed
- 2 garlic cloves minced
- 1 tablespoons chipotle pepper in adobo sauce see tip in the post
- 1 teaspoons salt
- 1/4 teaspoons black pepper
- 3 15 ounces cans of black beans drained and rinsed
- 14.5 ounces diced tomatoes with cilantro and lime juice undrained
- 1 cup vegetable stock
- 1 cup unsweetened almond milk or soy milk
- dairy-free yogurt or sour cream and fresh cilantro to garnish optional
- Preheat a large stock pot over medium heat. Add the oil. Then add the bell pepper, onion, jalapeno, garlic, and chipotle in adobo. Saute until the vegetables are soft and onions are translucent, season with salt and pepper.
- Add the black beans to the pot and stir to combine. Add the diced tomatoes and vegetable stock. Bring to a boil and then reduce to a simmer. Continue simmering for 10 minutes.
- Remove two cups of the soup from the pot. Using an immersion blender or by carefully transferring the soup to a blender or food processor, puree the soup. Return the two cups back to the pot.
- Stir in the almond milk and then remove from the heat. Garnish with dairy free yogurt or sour cream and freshly chopped cilantro.