With a load of veggies and a quick cooking method, this Vegetarian Black Bean Soup is healthy comfort food at its best. The leftovers are great, too!
Dinnertime is often the most stressful time of the day because the kids want my attention most—and yet, a meal somehow has to get to the table.
This Vegetarian Black Bean Soup has an easy method and is filled with nutritious ingredients and vegetarian protein. And it’s possible for me to add the ingredients to a pot quickly with the shortcut options that reduce chopping.
This soup recipe for kids gets an unexpected flavor boost from orange juice, which lends a slightly sweet note—and a Middle Eastern-ish flavor that makes it more interesting than many black bean soups.
(You may also like my Vegetarian Lentil Soup, Easy Minestrone, or Red Lentil Soup recipes.)
Table of Contents
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Ingredients You Need
To make this Vegetarian Black Bean Soup, you’ll need the following ingredients on hand.
- Neutral oil: You can use canola, vegetable oil, olive oil, or avocado oil.
- Black beans: Use my Slow Cooker Black Beans or canned black beans according to your preference.
- Veggies: I like to use sweet potato, either frozen cubed ones or fresh whole ones, carrots, bell pepper, and onions for a nice flavor mixture.
- Diced tomatoes: I use canned diced tomatoes with their juices, though crushed tomatoes also work.
- Chili powder, cumin, and garlic powder for flavor.
- Chicken or vegetable stock: I prefer to use reduced-sodium stock and add salt to taste.
- Orange juice: This adds sweetness and a burst of flavor that works so well with the beans and spices.
Ingredient Substitutions
- You can omit the peppers or carrots and just use sweet potato if you prefer.
- You can use butternut squash instead of the sweet potato.
- You can omit the onion and add ½ teaspoon onion powder.
- Add a few cloves of minced garlic for even more flavor.
- Use regular or fire-roasted dice tomatoes.
Step-by-Step Instructions
Here’s a look at the process involved in making this vegetarian Black Bean Soup. Scroll down to the bottom of this post for the full information.
Step 1. Chop the veggies roughly all the same size pieces.
Step 2. Add the oil to a medium pot and add the veggies and spices.
Step 3. Add the beans, tomatoes, and stock. Bring to a simmer and cook until the vegetables are soft.
Step 4. Stir in the orange juice. Puree smooth (or leave chunky!) and serve topped with desired toppings.
TIP: Before serving, taste the soup and adjust the salt level as needed.
Frequently Asked Questions
This is great topped with shredded cheese, sour cream, pico de gallo, crushed tortilla chips, and/or avocado. And since it’s not spicy, you may also want to add hot sauce if you like a bit of heat from your black bean soup.
Totally! Simply put all of the ingredients except the orange juice into the slow cooker and cook on LOW for 7-8 hours. Since it’s an everything-into-the-pot affair, it’s perfect for assembling before work and enjoying on a busy weeknight.
We like it paired with Cornbread Muffins, Pear Muffins, Cheese Waffles, or with soft strips of corn tortillas on top or served over rice, but serve it how you think your family will like it most.
And depending on the preferences of your little one—which seems to be a moving target in our house—offer it up in a bowl or with the ingredients separated out with less broth. It’s pretty good both ways!
How to Store
Store leftover vegetarian black bean soup in an airtight container in the fridge for 3-5 days. Or freeze in a freezer-safe container for up to 6 months. Thaw and warm to serve, stirring a few times during warming to make sure it heats evenly.
Best Tips for Success
- Puree smooth, use an immersion blender, or leave it chunky.
- Use frozen or precut veggies to make the prep time on this recipe faster.
- Top with shredded cheese, sour cream, pico de gallo, crushed tortilla chips, and/or avocado for some extra crunch and flavor.
- If you want some more spice, add a mild hot sauce.
- Eat it plain, serve it over rice, or even pair it with cornbread. It’s all about how your family likes it.
- It’s a great Postpartum Freezer Meal, toddler dinner, or toddler lunch idea packed in a thermos for daycare.
Related Recipes
I’d love to hear what you think of this recipe so please comment below with your feedback!
30-Minute Vegetarian Black Bean Soup
Ingredients
- 2 tablespoons neutral oil (like canola)
- 1 small onion (chopped; about 1 cup)
- 4 small sweet potatoes (peeled and chopped; about 3 cups)
- 28 ounce can black beans (drained and rinsed)
- 14.5 ounce can diced tomatoes
- 14.5 ounce can reduced-sodium chicken stock (or vegetable stock)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup orange juice
- Sour cream, shredded cheese, fresh lime slices (optional)
Instructions
To make on the stove top:
- Add the oil to a medium pot and warm over medium heat. Add the onion and sweet potato and stir to coat. Add the spices. Cook for about 5 minutes or until starting to soften.
- Add the beans, tomatoes, and stock. Bring to a simmer and cook for about 12-15 minutes or until the vegetables are soft.
- Stir in the orange juice . Serve (or puree smooth and serve) topped with desired toppings.
To do this in the slow cooker:
- Place all ingredients except the orange juice into the slow cooker and cook on low for 7-8 hours. Add the orange juice, season to taste with additional salt and pepper as needed, and blend. Serve with sour cream shredded cheese as desired.
Notes
- Store leftovers in an airtight container in the fridge for 3-5 days or in a freezer container in the freezer for up to 6 months. Warm to serve.
- Add a sprinkle of cilantro on top.
- Serve over rice or couscous if desired.
- Use pinto beans instead of black, if desired.
- Use diced carrots and bell pepper instead of or in addition to the sweet potato if desired.
- Serve in a bowl, a reusable pouch, or as a dip for little kids.
Nutrition
This post was first published October 2018.
Just gave it a try today, I used everything including carrot, paprika, and brown rice. The whole family (wife and 2 kids) loved it, me as well! Will be in our book for a long time, thanks!!
I’m so curious how and why you add orange juice to this recipe. I love black bean soup, and I also love how many additional veggies you put in this one. Would you say the flavor of this is still savory (just not spicy)?
If I’m trying to cut out the added (even if natural) sugar from the orange juice, could I sub in more chicken stock or water?
Hi- I added it to this recipe since it adds nice flavor that’s sort of Moroccan and really compliments the spices. You can use additional broth though if you prefer, sure.
Hi there, I am planning to make this recipe this week. I noticed in the description it list bell pepper and carrots as an ingredient but in the printable version they are omitted. Are they meant to be in the recipe? Thank you and I am excited to try this recipe.
Hi. You can use diced carrots and bell pepper instead of or in addition to the sweet potato if desired. Which means you can do all sweet potato or a mix with the others.
Chicken stock isn’t vegetarian LOL.
Of course