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Chef AJ’s Black Bean Soup

Easy Black Bean Soup created by the one-and-only Chef AJ comes together quickly because it’s made with convenient canned black beans and loaded with wholesome ingredients like sweet potatoes and onions and perfectly seasoned with warm spices. Everyone is going to love this vegan, oil-free, gluten-free, and vegetarian soup.

overhead shot of black bean soup in brown soup mug on colorful napkin with wooden spoon

Black beans are such an amazing legume that can be used to make so many recipes like this delicious soup as well as Black Bean Burgers, Brownies, and lots of other dishes like the ones on our Black Bean Recipes page.

This black bean soup recipe is chock full of simple wholesome ingredients and versatile enough to be served as lunch or dinner for the family or to feed a whole crowd. Whoever you serve it to, it’s going to be a big hit!

Wooden bowls full of dry black beans on aged wooden table closeup.

Ingredients

One of the best things about this recipe is the crazy healthy ingredient list. Talk about fiber, protein, and phytonutrients!

  • Black beans- Take advantage of the convenience of salt-free canned black beans or make your own from scratch.
  • Vegetable broth- Water can be used in place of vegetable broth if desired.
  • Veggies- Fresh vegetables like corn, garlic, onions, sweet potatoes, greens, and mushrooms are on the list.
  • Spices- It’s warm spices that include cumin, oregano, smoked paprika, and chipotle powder that really make this recipe.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

How to make black bean soup

Start by gathering all of the ingredients. Believe it or not, there’s no need to cut any of the vegetables up because the soup will be blended once cooked.

If you’re using salt-free canned beans, it is not even necessary to rinse or drain them.

Place the water or vegetable broth in a large stockpot and bring to a boil. Reduce the heat and add the cooked beans, 1/2 of the frozen corn, garlic, onion, sweet potatoes, bok choy, mushrooms, sun-dried tomatoes, and greens.

Simmer uncovered for approximately 30 minutes.

Remove from the heat and use an immersion blender (or a regular blender) to carefully blend. Be careful because the soup is going to be very hot. Wait for it to cool a little if needed.

black bean soup in stockpot with immersion blender

If you’re using a regular blender, process one or two cups at a time until pureed.

Stir in the cumin, oregano, chipotle powder, lime juice and zest, and the remaining corn. Combine well and serve. See toppings and serving suggestions.

close up of brown bowl with black bean soup topped with cilantro and pumpkin seeds

Recipe from the cookbook, “Unprocessed” (2022), by Chef AJ. Published here with permission. See the ‘About the Chef’ section below.

Topping ideas

These are some of my personal favorite soup topping options for this recipe.

What to pair with black bean soup

If you are wondering what goes well with black bean soup, take a look at these serving suggestions.

You might even try pairing this soup with Chef AJ’s Waldorf Salad.

vegan cornbread slice on silver plate with cast iron pan in background
Homemade Cornbread goes well with this black bean soup recipe.

Tips and Suggestions

  • Broth- To save money without losing any flavor, use 1/2 water and 1/2 vegetable stock.
  • Texture- To give more texture, set aside half of the beans and add to the soup at the end.
  • Make less- This makes a lot of soup, but the recipe can be cut in half.
  • Storing- Keeps in the refrigerator for about 5 days. It freezes well too.

This post may contain affiliate links. Read my full disclosure here.

About the Chef

Chef AJ

CHEF AJ is a chef, culinary instructor, and professional speaker, Chef AJ is well-known in the health and wellness community.  Her successful daily YouTube broadcast, Chef AJ Live!, has 146,000 subscribers and 1,500 videos.

Chef AJ received her certification in Plant-Based Nutrition from Cornell University

As Executive Pastry Chef at Sante Le Brea Restaurant in Los Angeles, she became famous for her desserts (free of gluten, sugar, oil, and salt) and has an upcoming release of these recipes. 

She is the creator of the Ultimate Weight Loss Program which has helped hundreds of people achieve optimal health through her delicious recipes and straightforward (while humorous) coaching style.

She co-authored with Glen Merzer The Secrets to Ultimate Weight Loss (2018) and Unprocessed (2010 & 2022) and contributed 75 recipes to Glen’s book Own Your Health (2021). She has been eating a plant-inclusive diet for over 43 years. For more information visit her website ChefAJ.com.

Follow Chef AJ

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

overhead shot of black bean soup in brown soup mug on colorful napkin with wooden spoon

Chef AJ's Black Bean Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Easy Black Bean Soup created by the one-and-only Chef AJ comes together quickly because it's made with convenient canned black beans and loaded with wholesome ingredients like sweet potatoes and onions and perfectly seasoned with warm spices. Everyone is going to love this vegan, oil-free, gluten-free, and vegetarian soup.

Ingredients

Instructions

  1. Start by gathering all of the ingredients. Believe it or not, there’s no reason to cut any of the vegetables up because the soup will be blended once cooked.
  2. If you’re using salt-free canned beans, it is not even necessary to rinse or drain them.
  3. Place the water or vegetable broth in a large stockpot and bring to a boil. Reduce the heat and add the cooked beans, 1/2 of the frozen corn (1 cup), garlic, onion, sweet potatoes, bok choy, mushrooms, sun-dried tomatoes, and greens.
  4. Simmer uncovered for approximately 30 minutes.
  5. Remove from the heat and use an immersion blender (or a regular blender) to carefully blend. Be careful because the soup is going to be very hot. Wait for it to cool a little if needed.
  6. If you’re using a regular blender, process one or two cups at a time until pureed.
  7. Stir in the cumin, oregano, chipotle powder, lime juice and zest, and the remaining corn. Combine well and serve. See toppings (below) and serving suggestions (above).

Notes

Recipe from the cookbook, “Unprocessed” (2022), by Chef AJ. Published here with permission from Book Publishing Company. See the ‘About the Chef’ section above.

Tips and Suggestions

  1. Broth- To save money without losing any flavor, use 1/2 water and 1/2 vegetable stock.
  2. Texture- To give more texture, set aside half of the beans and add to the soup at the end.
  3. Make less- This makes a lot of soup, but the recipe can be cut in half.
  4. Storing- Keeps in the refrigerator for about 5 days. It freezes well too.

Topping ideas

These are some of my personal favorite soup topping options for this recipe.

  1. Chopped cilantro
  2. Lime wedges
  3. Homemade 5-Minute Vegan Sour Cream
  4. Chives
  5. Pepitas (pumpkin seeds)
  6. Oil-Free Tortilla Chips
  7. Avocado slices
Nutrition Information:
Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 200Total Fat: 1gSodium: 14mgCarbohydrates: 37.9gFiber: 8.6gSugar: 3.5gProtein: 11.8g

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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Chef AJ

Tuesday 15th of March 2022

Thank you for the wonderful blog post! Would you like to be a guest on my show and do a cooking demo?

Love & Kale, Chef AJ

Terri Edwards

Tuesday 15th of March 2022

Yes ma'am! I would love to do a cooking demo on your show! We are currently smack dab in the middle of a huge renovation project (the entire house--gutted and down to the bones and now building it back brand new with additions) but, if you could schedule me out as far as late June, we will be finished and I can show off my new kitchen on your show, lol. Just let me know if that works for you, and thanks so much for asking me.

BTW, I really appreciate your being willing to let us share a couple of recipes from your new book with our EPB followers. I can't tell you how excited I am about it. Fabulous book!

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