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Vegan Black Bean Soup with Lime Salsa

Vegan black bean soup is a filling, satisfying, and budget-friendly meal that's packed with delicious vegetables and topped with a refreshing lime salsa!
Course Main Course, Soup
Cuisine Mexican
Keyword Black bean soup, vegan, vegan soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 287kcal
Author Compass & Fork


  • 2 onions
  • 2 carrots
  • 3 sticks celery
  • 2 red bell peppers
  • 3 cloves garlic
  • 2 red chilies (de-seeded)
  • ½ bunch cilantro
  • 1 bay leaf
  • 1 tbsp. dried oregano
  • 1 tbsp. ground black pepper
  • ½ tbsp. sea salt
  • 2 15 oz. cans of black beans (or 1.5 cups dried black beans soaked overnight)
  • 1 quart boiling water
  • 1 tomato
  • ½ small salad (red) onion
  • The juice of ½ lime


  • Dice the onions, carrots, celery, and bell peppers. Finely dice the garlic and de-seeded chilies.
  • Pick the leaves off the cilantro and reserve for the salsa. Finely chop the cilantro stalks.
  • Over a medium heat, add 3 tablespoons of water to a large saucepan. Add the onions, carrots, celery, bell peppers, garlic, red chilies, coriander stalks, bay leaf, oregano, black pepper, and sea salt. Stir to combine, place a lid on the saucepan and sweat the vegetables for 10 minutes, stirring occasionally.
  • Drain the black beans, rinse well, and add to the saucepan with the boiling water. Stir to combine. Replace the lid and reduce heat so the soup simmers and cooks for 30 minutes (60 minutes if using dried, soaked black beans).
  • Just before the soup is done, prepare the lime salsa. Finely chop the reserved cilantro leaves, tomato, and salad onion. Add the lime juice, stir, and lightly season to taste.
  • Serve the soup in bowls and top with the lime salsa.


This recipe makes four servings of soup.
If desired, you can substitute the water for vegetable broth (or chicken broth for non-vegan).
For a thinner soup, just add more water or reduce the amount of beans.
For a thicker soup, take 1 cup of soup from the pot and puree, then stir back into the pot. This will add a creamy consistency. 
If you want to use dried black beans instead of canned, soak the beans overnight and cook the soup for a full hour after adding the beans.
If you don't have all the ingredients listed or the exact quantities, simply adjust and cook with what you have. The beans are the only mandatory ingredient.


Calories: 287kcal | Carbohydrates: 53.9g | Protein: 17.2g | Fat: 2.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1012.4mg | Potassium: 1241.1mg | Fiber: 17.8g | Sugar: 11.7g | Vitamin A: 7715IU | Vitamin C: 171.8mg | Calcium: 165mg | Iron: 5.9mg | Net carbs: 36.1g