Vegan Black Bean Soup


I came across this healthy recipe for Vegan Black Bean Soup a couple of days ago and was sure I would be trying it out for several reasons.

First, it was super easy to make.  Second, it is full of clean, healthy ingredients.

I was drawn to the recipe because of it’s simplicity, the ingredient list, as well as it’s smooth texture which is more like a puree.

And, you would be hard pressed to find an easier homemade soup recipe.

I skipped the part to saute’ the vegetables and just put everything in my Vitamix, and in less than two minutes, it was ready.

If you wanted to add a little something, you could make my yummy Vegan Cornbread or Gluten-Free and Dairy-Free Cornbread to go with it.




5 Fast Facts About Black Beans:

  • extremely high in fiber
  • loaded with anti-oxidants
  • one cup contains 15 grams of vegan protein
  • contains 20% dv of iron
  • regulates blood glucose absorption

5 Fast Facts About Onions:

  • rich source of healthy sulfur compounds
  • excellent for cardiovascular health
  • inhibits bone loss in women
  • can help reduce blood pressure
  • lowers blood cholesterol levels

5 Fast Facts About Garlic:

  • regulates blood sugar levels
  • lowers high blood pressure
  • contains anti-bacterial and analgesic properties
  • contains anti-viral properties
  • lowers cholesterol levels

5 Fast Facts About Celery:

  • improves immune system
  • reduces blood pressure
  • very alkalizing food
  • contains anti-inflammatory properties
  • lowers cholesterol

5 Fast Facts About Carrots:

  • improves eyesight
  • helps prevent heart disease
  • rich in anti-oxidants
  • helps flush toxins from the body
  • 1 cup contains 407.06% dv of vitamin A

5 Fast Facts About Red Bell Peppers:

  • high in antioxidants
  • 1 cup contains 194.6 dv of vitamin C
  • excellent source of carotenoids
  • potential anti-cancer benefits
  • helps reduce inflammation

5 Fast Facts About Lemon Juice:

  • extremely alkaline
  • blood purifier
  • excellent for detoxification
  • balances blood sugar levels
  • contains powerful anti-bacterial properties

5 Fast Facts About Pink Himalayan Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption






Tip #1:  I didn’t drain or rinse the beans as the original recipe instructed, so it gave it a deeper color and more flavor.

Tip #2:  The next time I make it, I will add about a tablespoon of coconut oil to add some healthy fat to it.

Tip #3:   Because I was trying to keep the veggies as raw as possible, I didn’t warm mine up.  You can always put your Vitamix on the high setting and warm it slightly that way or just warm it on the stove if you wanted to enjoy it hot.


Vegan Black Bean Soup The Healthy Family and Home


  • 1 organic onion (chopped)
  • 2 cloves garlic (chopped)
  • 2 stalks organic celery (chopped)
  • 2 organic carrots (chopped)
  • 1/4 Large organic red bell pepper (chopped)
  • 1 1/2 cup water (purified or distilled)
  • 2 cans organic black beans (15 ounce cans)
  • 1 1/2 teaspoon pink himalayan salt
  • 1 teaspoon organic cumin
  • 1/2 organic lemon (juiced)


Step 1 Put all ingredients into a Vitamix blender and blend until a smooth puree is formed.

Put the Vitamix setting on high to warm it up or pour the soup into a medium sized stock pot over medium heat and heat to your preference.

Top with green onions, Daiya cheddar shreds or diced tomatoes.



Recipe source:


Simple Meal Planning - Plan to Eat



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14 comments to Vegan Black Bean Soup

  • This looks soooooooooo delicious and perfect for our upcoming cold week. And I love how easy it is!

  • It looks amazing, I can’t wait to try this :)

  • Loving how simple and easy this looks, tempting me into a trip to Panera!

  • […] Black Bean Soup – This is a very interesting pureed version of vegan black bean soup. […]

  • I’ll be trying this for lunch. :)

    If you use your vitamix, there is no reason to transfer the soup to a pot to heat it up. Turn the vitamix on high and it heats the soup up for you. (you can get it just a little warm or piping hot)

    • Karielyn

      Hi Tammy! Oh wow….I didn’t even know that! That’s actually the first soup I’ve made in my Vitamix and I mostly use it for smoothies and dips/sauces. I’d much rather do that to heat it up than the stove option. And it’s one less pot to clean. I’m going to add that to the recipe directions…thanks for the tip! :)

  • Lauren

    Hi! I came upon your website when I did a google search for raw soups. This is the second recipe I made in my Vitamix, just bought it a couple of days ago – and WOW!!! It’s delicious! Thanks for sharing your Vitamix version of the recipe. I made it on the “Soup” setting and it did warm up the soup. My only issue with the soup was that the onion was too strong, most likely bc I did not heat it up in a pot after blending to actually cook the puree some. I was going for the truly laziest version of the soup ;-) I saved the rest and will be simmering it tonight for dinner. Thanks again, great recipe!

    • Karielyn

      Hi Lauren! I’m so glad you found my website and liked the recipe! Yes, the original recipe said to saute the onions (which I skipped because I like the fast and easy version too) lol, so that could have made a difference.

      Also, I don’t know if it’s just me, but I find that sometimes when I make a recipe more than once and use different type of onions (ex. yellow onions vs white onions vs sweet onions), the recipe tastes different – sometimes too strong or even bitter. So maybe that could have something to do with it, too.

      If you make it again and those ideas don’t work, maybe just reduce the amount of onion in the recipe.

      Thank you for the feedback and I hope you come back again ;)

  • […] Vegan Black Bean Soup | The Healthy Family and Home […]

  • Lauren

    My favorite way to add healthy fat to this simple and delicious soup is to top with avacodo. A sprinkling of cilantro is also nice.

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