Vegan Spicy Black Bean Soup

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This vegan spicy black bean soup is a workhouse weeknight recipe. It’s affordable, easy to prepare, and loaded with flavor.

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We absolutely loved this vegan spicy black bean soup for dinner tonight. It’s so easy to prepare, doesn’t require a ton of ingredients, and it’s so affordable that it can be worked into most dinner meal plan budgets.

You can modify this black bean soup as you like. The basis of my black bean soup was:

  1. Black beans
  2. Crushed tomatoes
  3. Scallions, jalapeño, and yellow onion
  4. Vegetable stock
  5. Spices like chili powder, garlic powder, paprika

You can modify this with ingredients like a can of green chilis, chipotles in adobo sauce, or with roasted poblano or red bell peppers.

This recipe is so easy to prepare! We also served it with warm, crispy tortilla strips but you can use store-bought or omit them. We also served it with thinly sliced avocado on top and it made it a delicious and filling meal.

If you’re looking for more vegetarian recipes, be sure to check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

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Vegan Spicy Black Bean Soup

This vegan spicy black bean soup is a workhorse weeknight recipe. It's affordable, easy to prepare, and loaded with flavor.
4.38 from 8 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 272kcal



  • 2 teaspoons neutral cooking oil
  • 1 yellow onion peeled and diced
  • 4 scallions trimmed and minced, a pinch reserved for garnish
  • 6 cloves garlic peeled and minced
  • 1 jalapeño trimmed and diced
  • 28 ounce can black beans drained and rinsed
  • 14.5 ounce can diced tomatoes, fire-roasted
  • 4 cups vegetable stock
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne powder more or less to taste
  • 1 teaspoon cumin
  • Salt and pepper to taste

For Serving:

  • Crunchy tortilla strips
  • Avocado
  • Lime wedges


Cook the Aromatics:

  • Heat the oil in the large pot over medium heat. Add the yellow onion and cook, stirring regularly for 6-7 minutes until softened.
  • Add the scallions, garlic and jalapeño and cook for 1 minute more. Season with salt and pepper.

Assemble the Soup:

  • Add the black beans, tomatoes, and stock and bring to a boil. Season with salt, pepper, chili powder, paprika, cayenne powder, and cumin. Bring to a boil and then reduce heat and simmer for 20-30 minutes until thickened.

Blend the Soup:

  • Taste and season the soup to your preferences. If it seems too thick, add a bit more stock or water.
  • Using an immersion blender or traditional blender, blend the soup to a smooth purée.

To Serve:

  • Ladle the soup into bowls and serve with crunchy tortilla strips. avocado, lime juice, and a sprinkle of chili powder. Enjoy!


Calories: 272kcal | Carbohydrates: 43g | Protein: 18g | Fat: 5g | Sodium: 871mg | Fiber: 16g | Sugar: 2g | Vitamin C: 11mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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