Easy, vegan black bean soup that is packed with black beans and veggies, making it an excellent and delicious source of plant-based protein. This vegan soup is also dairy-free, which may come as a surprise to some due to its majestic creaminess. The smooth texture and spices make this soup a favorite of mine. If you really like to spice things up, feel free to use even more jalapeño than this plant-based recipe calls for. 

PREP TIME: 10m  |  COOK TIME: 25m  |  TOTAL: 35m  |  YIELD: 10 - 12 SERVINGS

Easy vegan BLACK BEAN SOUP! This soup is so creamy and dairy-free all at the same time. Enjoy this plant-based soup with a little vegan guacamole on top to really hit it home. 


If you're feeling really adventurous top this vegan soup with some of our plant-based Mouth-Watering Guacamole!  

Only Eats


  • 1 tablespoon olive oil
  • 1 1/2 cup red onion, diced
  • 5 garlic cloves, minced
  • 3 cups black beans, cooked
  • 6 cups water + vegetable bouillon
  • 4-8 green onions, diced
  • 1 red bell pepper, diced 
  • 1 1/2 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon ground black pepper
  • 1/4 - 1/2 jalapeño (preference)
  • Avocado - as much as you like!


  1. In a large pot, add olive oil, red onions and garlic and cook until onions are semi-translucent. 
  2. Add water, vegetable bouillon, cumin, chill powder, salt and black pepper and bring to a simmer.
  3. After 10 minutes, add in cooked black beans and using a potato masher, mash it up! 
  4. Add jalapeño, green onions and bell pepper, let simmer for an additional 10 minutes.
  5. Serve it and enjoy! 

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