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Kalyn's Kitchen

Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco

This Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco won’t win any beauty contests, but this soup is so, so tasty, especially if you like cilantro and a touch of spice in your bean soup. Use the Vegan Recipes index to find more vegan recipes on this site!

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Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco found on KalynsKitchen.com

I love black beans, and I love black bean soups, but this Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco may be the best soup with black beans I’ve ever made. Interestingly, it started out as a soup with ham, but when my nephew Jake and I tried it that way we both agreed that the spiciness and other flavors would come through better without the ham.  The next time we cooked we made the soup again, using vegetable broth to keep it vegan, and both of us preferred the vegan version.  I do think cilantro is a pretty important part of the flavor profile here, so if you’re a cilantro hater this soup may not be for you, but if you like black beans, jalapenos, cumin, and cilantro, give this soup a try!

Of course, making the soup without ham makes it a perfect recipe for Meatless Monday, and as usual I am posting my Meatless Monday recipe on Sunday night for people who might want to make it the next day.


Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco found on KalynsKitchen.com

Heat the olive oil in a big soup pot, then add the diced red onion and saute until they are barely starting to brown. Then add the garlic, cumin, oregano, and Sazon if using, and saute until the spices are getting fragrant, about 2 minutes more. While the onions are cooking, drain 3 cans of black beans into a colander, rinse, and drain.

Put the other can of black beans into a food processor and process until they’re pureed.  (I used the bowl attachment of my immersion blender.) Add the drained beans, the pureed beans, 2 cans of vegetable broth, and 2 cans of water and 1 T of the Green Tabasco Sauce and let the soup start to simmer.

Simmer over low heat about 45 minutes to one hour, until soup has thickened slightly and flavors have blended. Taste the soup and see if you want to add the other tablespoon of Green Tobasco Sauce (we did.)  Stir in the chopped cilantro and cook about 5 minutes more. Serve hot.

More Tasty Vegan Recipes with Black Beans:

Mango Salad with Black Beans, Avocado, Mint, and Chile-Lime Vinaigrette from Kalyn’s Kitchen
Vegan Black Bean and Sweet Potato Stew from The Perfect Pantry
Southwestern Bean Salad with Black Beans, Black-Eyed Peas, Peppers, and Cilantro from Kalyn’s Kitchen
Stormy Black Bean Soup from Fat Free Vegan Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco found on KalynsKitchen.com

 

Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco

This Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco won’t win any beauty contests, but this soup is so, so tasty, especially if you like cilantro and a touch of spice in your bean soup.

Ingredients:

  • 1 large red onion, finely diced
  • 2 tsp. olive oil
  • 2 tsp. finely minced garlic
  • 1 T ground cumin
  • 2 tsp. oregano (preferably Mexican oregano, but regular oregano will work if that’s all you have)
  • 1 packet Goya Sazon Seasoning (optional, but good)
  • 3 cans + 1 can black beans (15 oz. can)
  • 2 cans (14 oz. each) vegetable broth
  • 2 cans water (use the vegetable broth can)
  • 1 T + 1 T Green Tabasco Sauce
  • 1 cup finely chopped fresh cilantro

Directions:

  1. Heat the olive oil in a large heavy soup pot, then add the finely diced red onion and saute over medium-high heat until the onions are just starting to brown.
  2. Turn the heat down to medium, add the minced garlic, ground cumin, oregano, and Sazon Seasoning (if using) and saute until the spices are fragrant, about 2 minutes more.
  3. While the onions are cooking, drain 3 cans of black beans into a colander placed in the sink.  Rinse with cold water until no more foam appears and let beans drain.
  4. Put the other can of undrained beans into a food processor or the bowl attachment of an immersion blender and process until the beans are pureed.
  5. Add the drained beans, pureed beans, 2 cans of vegetable stock, 2 cans of water, and 1 T of Green Tabasco Sauce to the soup pot and simmer soup over low heat for 45 minutes to one hour, or until soup has thickened slightly and flavors are well blended.
  6. Taste the soup to see if you want to add the second tablespoon of Green Tabasco Sauce (we did.)  Add the chopped cilantro and simmer for about 5 minutes more.  Serve hot.

Notes:

This recipe was adapted from Everyday Food: Fresh Flavor Fast.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Dried beans are a great low-glycemic food for all phases of the South Beach Diet, but for Phase One they are limited to 1/3 to 1/2 cup serving size.  Of course when you’re eating the beans in soup, the liquid is not counted, but I would limit myself to a small cup of this Spicy Vegan Black Bean Soup for Phase One. This soup is too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. (New recipes won’t show up in Yummly right away and information there is not always 100% accurate.) Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco

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33 comments on “Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco”

  1. OMG – So good! Recently vegan, happened to have an abundance of black beans ready to be used, and stumbled on this recipe. Such intense flavors – perfect for a cold winter’s day. Thank you!

  2. Debbie, obviously your choice. That would probably be even better!

  3. This sounds so good….I think I would start with dry beans instead of canned though….

  4. So glad you enjoyed the soup!

  5. Just finished up the last bit of this soup. So yummy exactly as written. I thought I might add a squeeze of lime, but it didn't need a thing. Thank you Kalyn!

  6. PennyAnn, thank you so much! So glad the recipes are making you happy!

  7. Kalyn……I just made this wonderful black bean soup! It was awesome! You never have a bad recipe yet! This one is a keeper for sure!

  8. Making this soup tonight and looking forward to it. The only caveat I have is the Goya Sazon seasoning has MSG as the FIRST ingredient! No way I'm using that. You can make your own with 1 tbsp each of: salt, ground black pepper, granulated garlic or garlic powder, dried ground coriander seed (I doubt whether you can find dried culantro, unless you get some and dry it yourself), cumin, oregano and annatto seeds, ground. You could sub paprika for the annatto if needed. Use 1.5 tsp for each packet of seasoning called for.

  9. Elizabeth I just cannot say enough good things about this soup. Jake and I devoured it. And the Green Tabasco has the most wonderful flavor. Can you get it in Canada? If not I could send you some.

  10. I saw your post about this on BlogHer.

    Mmmm, this sounds great, Kalyn! I do love black bean soup too. And I know what you mean about the ham taking away from the lovely almost chocolate flavour of the beans.

    Although, adding a little smokiness is nice. Once, we were lucky enough to have some smoked corn kernels in the freezer and added a few of them to black bean soup. It was great!

    Green tabasco! Until now, was certain I had never heard of it. (I just looked at the linked post to learn more about it. Clearly, I haven't been reading your recipes carefully enough.)

  11. Oh dear, sounds like you better make it again!

  12. It was so good, I was sad when it was all gone.

  13. I finally got around to whipping up a batch of this soup and it is fantastic. Thanks for posting the recipe.

  14. PJ, I am really crazy about the green Tabasco, which I think adds so much flavor in addition to spice.

  15. This looks so yummy and a perfect vegetarian black bean soup recipe. I make a similar soup but without the tobasco and addition of a couple of tomatoes – I must add tobasco next time, it sure sounds yummy.

  16. I'm glad so many people are liking the sound of this.

    Johnson Family, so glad you liked and equally glad you adapted it to your own tastes! That's what cooking should be about.

  17. Made this tonight and it was fantastic. The whole family loved it! Hubby said its a "keeper"! I did add ground lean turkey and a few slices of chopped center cut bacon though. Also since we like things really spicy I did 3 TBSP of tabassco and 2 packets of Sazon. Delicious!

  18. This is my kind of soup…wonderful!

  19. I appreciate a black bean soup so spicy and flavorful without the ham! This sounds delicious.

  20. I'm a fan of black beans too – this looks like a very delicious soup, and I like the tip on pureeing one can separately.

  21. I've been looking for a recipe with black beans and now I've found it. Thanks

  22. I love black bean soup. The fresh cilantro must add some brightness.

  23. I love bacon or ham in soups like this but I always feel like I could do so much better without it. And really who needs to hide the wonderful flavors of a soup like this with ham? And oh cilantro – I think everything is better with cilantro. Kalyn this is a really fabulous soup!

  24. Tanna, thanks so much. It was really quite delicious!

  25. Knowing how hard a decent photo of soup I'm here to say this is beautiful!
    Sounds terrific too!

  26. So glad people are liking the sound of this. The soup was really flavorful and just spicy enough.

    I have Sazon that I bought in a Spanish market, so I was not completely sure which variety it is. My package says "con culantro y achiote" so I assume the one that says with coriander and annatto would be the same, or just the regular Sazon natural. I am going to go look for some of the other varieties because this adds so much flavor to Latin dishes.

  27. Goya Sazon??? I followed the link and there are several varieties. Can you tell me which one you prefer?

  28. Oh yummy! What is it about beans in soup that's just SOOOOO right?? Love black beans – just wish they were easier to get here in the UK and not such a speciality item…

  29. Loving up this recipe + we need this in Telluride after our ski day!

  30. I love a good black bean soup and this one sounds like it's chock full of flavor and spice…always a good thing.

  31. Well, this looks yummy!

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