Fat Free Vegan Black Bean Soup Recipe


Have you ever tried something that was almost good and knew immediately that it could be great? I have…many times.

A few days back Hubby and I stopped by Whole Foods to grab a few things, and wandered into their soup-bar section.  Some of the smells coming from soups were amazing, while others not so much.  After checking out a few options I made my way to a pot of Adobo Black Bean Soup.  It smelt divine. I asked their friendly staff for a taste–it was good. I wanted some! However, I wanted better ingredients and an improvement on the taste of what I had.  I wanted to take what they had and make it better.

$4.00 later I was munching on a small cup of soup.  However, the more I had of it, the more I was turned off by its sweetness–a couple of culprits responsible for that were molasses and sugar=YUCK! Adding sugar to soups should be illegal.  (Not to mention that combining beans and sugar put me at a risk of experiencing a “gas attack”–when high fiber food, such as beans, is combined with simple sugars, such an outcome is unavoidable!).  The soup was also a bit too spicy for my taste.

As with anything else that is almost good I had to make this soup REALLY GOOD. I got home, pulled my ingredients together, brainstormed my cooking strategy and three hours later* a masterpiece was born! It is DELICIOUS! It is perfect without any sugary additives.  So, for your indulgence and mine, here is the…

*it does not take 3 hours to make the soup–the time was spent preparing everything, getting ingredients ready and taking care of life in between.

Fat Free Vegan Black Bean Soup Recipe

Makes about 4 quarts [16 cups] of soup


Fat Free Vegan Black Bean Soup Recipe
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Vegan
Serves: 6
  • 4 cups black beans
  • 12 cups water
  • 2 bay leaves*
  • 28 oz crushed tomatoes, jarred or canned
  • 1.5 tbsp soy sauce
  • 1.5-2 tbsp Himalayan sea salt (or to taste)
  • ½-1 tbsp chili powder (depending on how much heat you want)
  • ⅛ tsp cayenne pepper
  • 3 tbsp cumin powder
  • ¼ water to sauté vegetables
  • 2 carrots, finely chopped
  • 4 springs of green onions, including white parts, finely chopped
  • ½ large onion, finely chopped
  • 4-5 stalks of celery, finely chopped
  • 1 green bell pepper, finely chopped
  • ½ cup finely chopped cilantro
  1. Pre-soak beans overnight and rinse before cooking. If you don't have time to pre-soak them, it will increase cooking time, but make sure to wash them thoroughly before cooking anyway.
  2. Pour 10 cups of water into a large cooking pot, add beans, salt and bay leaves and bring to boil.
  3. Cook until beans are tender, almost falling apart (pre-soaked beans cooking time might be 60-90 mins, while unsoaked beans will take 2-2.5 hrs. to get there)
  4. Add tomatoes and remaining 2 cups of water.
  5. Add: soy sauce, salt, chili powder, cayenne pepper and cumin powder, and continue cooking.
  6. Meanwhile, preheat a skillet on medium heat, add remaining ingredients: onions, carrots, celery and bell pepper. When you hear them sizzle, use ¼ cup of water, splashing as needed, to sauté. Bring to medium-high heat, sauté, stirring, for 1-2 minutes, reduce heat to medium and sauté for another 5 minutes.
  7. Remove ingredients from the skillet and add to boiling soup.
  8. Bring everything to boil.
  9. Add cilantro.
  10. Cover cooking pot, reduce heat to low and continue cooking for another 20-30 minutes.
  11. Cover cooking pot, reduce heat to low and continue cooking for another 20-30 minutes.
*pre-soaking, boiling beans with bay leaves, and removing white foam off the top, while boiling occurs--all reduce the "gas" effect of beans.

Enjoy! Soup is at it’s best after sitting for a few hours or overnight, and when served with whole wheat homemade bread, and possibly a spoonful of vegan sour cream.  Mmmmmmmmmm!!!!!!  GOOD!

If you make the soup, let me know what you think.  Adjust ingredient quantities as needed.

Bone Appetite!

Cookware: I cook my meals in my favorite World’s Finest 7-ply cookware set. Compare it to compatible products sold at only private demos (I have been to those too!) that would cost you thousands of dollars more.  This is a winner!  I’ve had my set for over 9 years now and love it! 


Enjoy the recipe, and make sure to share it with other via social share buttons around this recipe.  Let’s make this world a healthier place one delicious spoonful of soup at a time.

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  • crosswind

    This is exactly what I was looking for — a homemade Vegan Black Bean soup without using packaged broth. I will try omitting soy sauce (even coconut aminos). I’m gluten free, but even coconut aminos is high histamine, which affects me. Your soup sounds delish!! I have all the ingredient too. Yay!

    • That is so good to hear! I love having winner recipes 🙂

      • crosswind

        I DID make it how i said and turned out DELICIOUS. Just the right spices & combinations. Thank you!!! 🙂

  • Leone Arendse

    Hi Elena
    I made this soup and it was absolutely divine. thanks for a wonderful recipe

    • Leone, thank you for letting me know. I am glad you loved it. There are more delicious recipes on this site you can enjoy.

  • Thanks, Rob. And, believe it or not, a lot of my readers and subscribers are not fully vegan either, but they sure do love delicious healthy foods :).

  • Cara Drum

    This was delicious. Made this yesterday! Our church just started a Daniel Fast. I love that this made enough for us to have leftovers. Thanks for sharing! I’d definitely recommend this.

    • Cara that is great to hear. There are hundreds more recipes here to choose from.

  • Mel

    Love this! Will try this weekend. Thank you darling! Loving all your recipes

    • Mel, thank you for trying my recipes ;). I live to please taste buds 🙂

  • Is the four cup measurement for the black beans before or after you presoak them?

    • Before

      • Thanks Elena! I love your story and your website!

        • Thanks, Amanda! And thank you for being a reader.

  • Raven

    All the different spices sounds so good! I am going to have to try this soup over my usual bean soup fare, thanks!

    • Raven, take away the oil from your recipe, and hopefully using no/low sodium broth, and your recipe sounds DELISH!

  • Anon


    • I like it too. Have to make it again. 

  • Love black bean soup — going to have to make some soon. It’s cold enough for some. Yours looks wonderful!

    • Oh it was so good… I think I had too much 😉