Very Easy Vegan Black Bean Soup

I like to think of soups as satiating food that doesn’t require anything else to make a filling meal. If I’m making a basic cream soup I’m definitely going to need a little extra to call it a meal – some roasted chickpeas, some salad, a little sandwich.

A soup has to be packed with fiber and protein, so I won’t have to waste more time preparing the little extras.  This healthy black bean soup combines the fibers and carbs from beans and rice with the protein in quinoa  and healthy fats in avocado to create a nourishing combo that keeps you satiated and doesn’t leave you craving for more food after having a bowl.

One cup of black beans provides over 15 grams of protein, while fulfilling 30% of your recommended daily intake of fiber in that same cup.

Fiber plays an important role in the digestive system as it helps to move things along, which includes toxins needing to be flushed from the body. Combining the high protein content with fiber, allows you to feel fuller for longer.

Black beans are one of the best sources of molybdenum,  a mineral that helps the body to break down, process and utilize amino acids. They are also a great source of folate, copper, vitamin B1 and manganese.

Folate assists with the development of cells, which includes the production of DNA and healthy functioning of the nervous system.

Through poor food choices and a little too much indulging in alcoholic drinks and junk food, the sensitive lining of the digestive track can become damaged. Celery has been shown to have an anti-inflammatory effect and reverse that damage, restoring and protecting it against further inflammation.

There are over one dozen different antioxidants to be found in celery, which also goes a long way in protecting against damage done in the body, particularly to cells that are at risk of further developing into cancerous tumors.

Celery is an excellent source of vitamin K, which plays an essential role in allowing the body to efficiently absorb calcium, for healthy teeth and bones.  Vitamin K is also important in energy production, which is great if you’re physically active and looking to improve your performance.

Adding plenty of healthy fats to your diet routine is important especially if you’re dealing with hormone imbalance. Healthy fats have the opposite effects of refined food, which lead to inflammation.

Your body uses healthy fats as base for hormone production and maintaining a healthy metabolism. Both olive oil and avocado are an excellent source of healthy fats.

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These fats are essential for maintaining the suppleness of skin, absorbing fat-soluble vitamins and maintaining a healthy central nervous system. The brain is actually made up of 60% fat, and relies on fat intake for optimal function.

This easy black bean soup recipe comes together in 45 mins, doesn’t require any special skills and has such a comforting effect!

If you’re looking for other interesting ways to use black beans, check my Black Bean Stew with Avocado and Egg or my Sweet Potato and Black Bean Chili recipe.

If you try this sour or make any of my recipes don’t forget to tag me on Instagram @theawesomegreen so I can see them and share with the community!

Print Recipe
5 from 1 vote

Vegan Black Bean Soup

A rich, comforting and satiating vegan soup loaded with protein, fiber and healthy fats, packed with nutrients and filling enough to call it a meal on its own.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: Vegan
Keyword: easy black bean soup, vegan black bean soup
Servings: 2
Calories: 273kcal
Author: The Awesome Green


  • 1 can cooked black beans rinsed and drained
  • ½ cup red quinoa
  • ¼ cup brown rice
  • 1 medium carrot diced
  • 1 yellow onion finely diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 2 tsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 2 cups low sodium vegetable broth
  • 1 can diced tomatoes with their juices
  • ¼ tsp sea salt
  • 1 lime juice only
  • To garnish: avocado slices fresh parsley (or coriander)


  • Heat the olive oil into a medium soup pot, add the onion, carrot, celery, cumin, paprika and garlic.
  • Cook over low heat for 5 minutes, stirring frequently.
  • Add the black beans, quinoa, rice, diced tomatoes and vegetable broth and bring to boil over medium heat.
  • Reduce the heat to low, simmer for 30 minutes.
  • Add the lime juice, season with salt and mix to combine.
  • Divide it into the serving bowls, top with the roasted beans, garnish with avocado and parsley and serve warm.


This nutrition label is for 2 servings.


Serving: 350g | Calories: 273kcal
  • Vicky
    April 28, 2018

    This soup looks utterly delicious!! I don’t cook with black beans enough and so I can’t wait to try this at home!

    • Ana
      May 3, 2018

      I’m lately into a love story with black beans, I could add them to everything, including brownies and smoothies!!! I would love to see your take on this recipe, just tag me on Insta to make sure I see it! 🙂

  • 2pots2cook
    May 4, 2018

    5 stars
    To be honest, soups are four seasons meal at our home; so yes, will do and thank you so much for beautiful photos !

    • Ana
      May 4, 2018

      Thanks so much! Soups are year-long favorite meal here too

  • Stefanie
    May 16, 2018

    Yummy! This black bean soup looks so delish!
    And the photos have me drooling. thanks for sharing!

    • Ana
      May 28, 2018

      Thanks so much dear Stephanie! <3

  • sam
    May 29, 2018

    so so lovely thanks ,one of the best recipes i have cooked. Simple easy and full of flavour

  • Amelia
    July 17, 2019

    The recipe was easy and took no time to cook. However, I doubled everything but the lime huoce and still found that the lime hijacked the flavour a bit. Next time I’ll just do half a lime or add the lime to taste.

    • Ana
      July 17, 2019

      Thanks so much for the feedback! I have a sour taste preference, but adding lime according to your own taste is just perfect. Happy you made and enjoyed my recipe

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