Quick & Easy Black Bean Soup [Vegan & Gluten-Free] Recipe
This quick and hearty black bean soup comes together on the stovetop in just 15 minutes with canned black beans, tomatoes, salsa, and warm spices. It’s an easy vegan, gluten-free meal—serve it as is or finish with fresh cilantro and creamy avocado.
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
For the soup
- 2 (15-ounce) cans black beans, undrained
- 1 (15-ounce) can petite diced tomatoes
- 1 cup tomato salsa
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
Optional toppings
- Fresh cilantro
- Sliced avocado
Instructions
- Combine the ingredients.
Add the black beans with all their can liquid to a large pot. Stir in the diced tomatoes, salsa, cumin, and chili powder.
- Simmer the soup.
Cook over low heat for 10–15 minutes, stirring occasionally, until hot and the flavors have come together. Remove the pot from the heat and let the soup cool slightly before serving.
- Serve with toppings.
Ladle the soup into bowls and add sliced avocado, fresh cilantro, or any other toppings you like.
Notes
- Do not drain the black beans; their liquid adds body and flavor to the soup.
- Adjust the chili powder to taste, and choose a mild or spicy salsa to control the heat.
- For a vegan and gluten-free meal, check the labels on the salsa and canned ingredients.
- Avocado and cilantro are optional toppings and are not included in the nutrition estimate.
