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A bowl of vegan chipotle black bean soup topped with vegan sour cream.

Vegan Chipotle Black Bean Soup

Creamy, smokey, black bean goodness in a bowl! This quick and easy Vegan Chipotle Black Bean Soup is amazing! In just 30 minutes you can have a filling, affordable, healthy meal on your table.
Author: Kim @ DancesWithKnives
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course: Main Course, Soup
Cuisine: Latin American
Diet: Vegan
Servings: 4

Ingredients
 

  • 3 cans black beans (do not drain)
  • 1 tablespoon olive oil
  • 1 medium onion, small dice (1½ cups)
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 2 cups vegetable stock
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 ear corn, corn cut off (1½ cup frozen or canned corn)
  • 2-3 tablespoon chipotle puree or substitution in notes (recipe here)
  • ½ teaspoon salt
  • 2 tablespoon lime juice
  • 1 tablespoon olive oil

Garnish- optional

Instructions

  • Add 1 tablespoon of olive oil to a deep pot. Turn the heat on to medium high and add the onions and garlic with a sprinkle of salt. Cook for 2-3 minutes until the onions are translucent.
  • Add the cumin to the onion mixture and saute one more minute stiring to coat the onions with the cumin.
  • Next, add the canned beans (do not drain), vegetable stock, tomato paste, and bay leaf. Bring to a boil. Then turn down the heat and simmer uncovered for 15 minutes.
  • Now, you will blend the mixture, but do not drain the liquid. For this step you can use an immersion blender, food processor, or regular blender. Be careful not to overfill your blender or food processor. You do not want to make a mess or burn yourself when working with hot liquids. In fact, you may want to let the bean mixture cool for a minute and do it in batches. The beans should be blended until creamy, but you can also leave in a few chunks if you prefer. It’s completely up to you.
  • Then put the blended bean mixture back into the pot. Add the chipotle puree and corn. Then rewarm the soup for about 5 minutes.
  • Add the lime juice and olive oil.
  • If the soup is too thick add more vegetable stock. If the soup is still too thin let it cook a few more minutes to reduce.
  • Taste for salt and add as needed. I added an additional 1 teaspoon of fine kosher salt, but you may find you need less. How much you add will also depend on how much salt was in your stock and canned beans. Start with about ½ teaspoon of salt and go from there.
  • To serve, top with the pico de gallo and vegan sour cream. Enjoy!

Notes

*Chipotle Puree Substitutions: You can add one chipotle pepper that has been canned in adobo sauce in place of the puree when you blend the soup. But note, the more seeds you leave in the pepper the hotter it will be, so you may want to remove the seeds. You can also use ½ teaspoon of ground chipotle pepper and add it in with the cumin.

Nutrition

Calories: 238kcal | Carbohydrates: 32g | Protein: 10g | Fat: 6.8g | Saturated Fat: 1.1g | Sodium: 345mg | Potassium: 515mg | Fiber: 8.8g | Sugar: 3.3g | Calcium: 83mg | Iron: 4mg
Keyword black bean soup, chipotle black bean soup, vegan black bean soup
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!