Vegan Chipotle Black Bean Soup

Posted by in Cooking, Lunch/Dinner, Soup | 0 comments
















Hello & Happy Monday!!







For some, black bean soup comes across as an underwhelming recipe, but for some reason.. I always loved Black Bean soup!


Perhaps it stems from having an affinity for all this Spanish in terms of spices and heat, but at any rate, it’s so easy, affordable, filling, nutrient dense, and just an all around classic in my foodie book. 






(my older recipe above, made in 2014)




What I love about this particular recipe is, everything! It’s easy, affordable, spicy from the adobo peppers, smokey from the liquid smoke, isn’t too watery, and not too thick, packs carrots for added flavor and nutrients, can easily be made in bulk, and is non vegan approved!





If you’re all about Black Bean Soup or simply classic effortless eats.. you have to try my recipe for Chipotle Black Bean Soup!









Why this recipe rocks:






Accessible ingredients


Can be made in large batches

Minimal ingredients

High  in protein 

Can add more veggies such as bell peppers and carrots for a bigger nutrient boost!
















Recipe Tutorial 




Yields 4 bowls of soup

Vegan Black Bean Soup

25 minPrep Time

1 hrCook Time

1 hr, 25 Total Time

Save RecipeSave Recipe


  • 1 med size yellow onion, chopped
  • 2 chili's adobo sauce (chopped) with 2 tbsp of adobo sauce
  • 3 cloves garlic, minced
  • 1/2 cup carrots
  • 1-2 jalapeno peppers (optional, for extra heat)
  • 4 cups vegetable stock
  • 3 cans black beans, rinsed and drained (2 cans if you want it less thick)
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 2 tsp apple cider vinegar
  • 1 tsp liquid smoke
  • optional toppings: chopped fresh cilantro, crumbled corn tortilla chips, jalapeƱo, diced avocados, Follow Your Heart sour cream and/or shredded cheese


  1. In a large pot on medium heat, add the oil and onion, cook til translucent. Then add the carrots, garlic, and spices, salt/pepper, and adobo peppers with sauce, and cook for an additional 5-7 minutes. Then lastly add the the beans, bay leaf, liquid smoke, apple cider vinegar, and broth. Let everything marinate on low/med for 1hr or more so the flavors can combine. (the longer the better)
  2. When ready to serve, remove the bay leaf and blend 3 cups of the soup in a blender until smooth. Add it back in and serve.
  3. Serve warm and top with your desired faves!


If too thick, add more vegetable broth, if too watery add more black beans












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