Black Bean Potato Soup Vegan Recipe Easy and Delicious

Nothing beats the warm, comforting hug of a hearty soup on a chilly day. This Black Bean Potato Soup vegan recipe is exactly that—a delicious, nutritious bowl of goodness that’s as satisfying as it is simple.

Packed with protein-rich black beans and creamy, tender potatoes, this soup is an excellent option for anyone craving a plant-based meal without sacrificing flavor or texture. With just a handful of wholesome ingredients and straightforward steps, you can whip up a pot of this soul-soothing soup that’s perfect for weeknight dinners or meal prep.

Whether you’re vegan, vegetarian, or just looking to add more plant-based dishes to your repertoire, this soup delivers on all fronts. It’s naturally gluten-free, budget-friendly, and versatile enough to accommodate your favorite spices and veggies.

Plus, it stores beautifully—making leftovers just as inviting as the first serving. Ready your ladle and get set to enjoy a bowl of cozy, vibrant, and nourishing black bean potato soup!

Why You’ll Love This Recipe

This recipe is a winner for many reasons. First, it’s incredibly easy to make, requiring no special ingredients or complicated techniques.

The combination of black beans and potatoes creates a creamy, hearty texture without needing any dairy or cream substitutes.

Second, it’s highly nutritious. Black beans provide a great source of plant protein and fiber, while potatoes add complex carbohydrates and important vitamins.

Together, they make a well-rounded meal that’s both filling and energizing.

Lastly, this soup is versatile and customizable. Whether you prefer it spicy, smoky, or mild, you can adjust the seasonings to suit your taste.

It’s perfect for meal prep, freezing, or serving fresh with your favorite toppings.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 3 medium potatoes (peeled and diced)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 large carrot (diced)
• 1 celery stalk (diced)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons olive oil
• Salt and black pepper (to taste)
• Fresh cilantro or parsley (for garnish)
• Juice of 1 lime (optional, for brightness)

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Blender or immersion blender (optional)
• Ladle for serving

Instructions

1. Prepare the ingredients: Peel and dice the potatoes into small cubes. Finely chop the onion, carrot, celery, and mince the garlic.
2. Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes.
3. Add garlic and spices: Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper (if using). Cook for an additional 1-2 minutes until the spices bloom and the garlic is fragrant.
4. Add potatoes and broth: Add the diced potatoes and 4 cups of vegetable broth. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
5. Add black beans: Stir in the cooked black beans and simmer for another 5 minutes to heat through and combine flavors.
6. Blend the soup (optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving some beans and potato chunks intact for texture. Alternatively, blend about half of the soup in a blender and return it to the pot.
7. Season and finish: Taste and adjust seasoning with salt and pepper. Stir in the fresh lime juice if using.
8. Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Enjoy warm.

Tips & Variations

“For an even heartier soup, add diced bell peppers or corn during the sauté step. You can also swap out potatoes for sweet potatoes for a touch of sweetness and added nutrients.”

If you want to boost the protein content, try adding some cooked quinoa or brown rice. For a smoky depth, a splash of liquid smoke or smoked sea salt can elevate the flavors beautifully.

To make this soup spicier, increase the cayenne pepper or add a diced jalapeño with the aromatics. If you prefer a milder soup, omit the cayenne and add a teaspoon of smoked paprika for richness without heat.

Leftovers keep well in the fridge for up to 4 days and freeze beautifully for up to 3 months. Reheat gently on the stove, adding a splash of vegetable broth if the soup has thickened too much.

Nutrition Facts

Serving Suggestions

This black bean potato soup pairs wonderfully with a crusty whole-grain bread or warm corn tortillas for dipping. Top with sliced avocado or a dollop of vegan sour cream to add creaminess and richness.

For a vibrant contrast, sprinkle with freshly chopped green onions or a few jalapeño slices. You can also serve alongside a fresh salad or roasted vegetables to complete the meal.

If you’re interested in other comforting, plant-based recipes, check out our Costco Vegan Mushroom Stew Recipe or the hearty Collard Green Casserole Recipes.

Conclusion

This Black Bean Potato Soup vegan recipe is a shining example of how simple ingredients can come together to create a flavorful, nourishing dish that satisfies all cravings. It’s perfect for those seeking a wholesome, vegan-friendly meal that’s easy to prep and adaptable to your pantry staples.

The combination of earthy black beans and creamy potatoes creates a soup that is both filling and comforting, with enough room for customization through spices and add-ins. Plus, its nutrient-rich profile means you don’t have to compromise on health for taste.

Next time you want a bowl of warmth and wellness, give this recipe a try—you’ll soon find it becoming a staple in your weekly meal rotation. And when you’re ready to explore more amazing recipes, be sure to browse our collection, including the indulgent Chocolate Heaven Cake Recipe or the flavorful Classico Sun Dried Tomato Alfredo Sauce Recipe.

Happy cooking!

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