Cozy up this fall with a warm bowl of this flavorful, high protein, high fiber, vegan Black Bean Soup.

Black Bean Soup

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8
Author Garnish & Glaze


  • 1 pound dried black beans
  • 6 cups low sodium chicken broth
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 onion diced
  • 1 jalapeno diced
  • 4 cloves garlic crushed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt

For the Toppings:

  • Cilantro
  • Sour cream
  • Tomatoes chopped
  • Lime
  • Chips


  • Sort through beans, rinse, and then soak overnight. Drain and rinse.

Stove Top Method:

  • Place all soup ingredients in a large pot and bring to a boil. Cover, reduce heat to low, and simmer for 2-3 hours until beans are tender and soup has thickened to your liking.

Slow Cooker Method:

  • Place all soup ingredients in slow cooker and cook on low for 6-7 hours of high for 3-4 hours until beans are tender. To thicken, you can place some of the soup in a blender, puree, and add it back to the remaining soup.
  • Serve garnished with toppings.