This soup started as a fridge clean-out and ended up a star. A little onion, a few sad potatoes, peas I forgot I bought, and two lonely cans of black beans turned into this creamy, spicy, can’t-stop spooning situation.
Oh—and then I topped it with Rebel Cheese’s vegan pimiento and my whole life changed. If you know, you know. If you don’t, this soup will fix that.
It’s the kind of easy vegan black bean soup you can throw together in a large pot after work, yet it tastes like something you planned days in advance. It has body from the potatoes, smokeyness of Vegan bacon!!! sweetness from the peas, and that miso-powered umami bomb that makes everyone ask for seconds.
💬 Why You’ll Love This
- Pantry staple perfection. This is a black bean soup built from everyday ingredients.
- That creamy texture. Half blended = the dreamiest spoon feel.
- Rebel Cheese pimiento. Melty. Tangy. Game-changer.
- One pot wonder. Works in an Instant Pot, slow cooker, or on the stovetop.
- Meal-prep friendly. Make a double batch, freeze half of the soup, and live like royalty all week.
- Customizable AF. Spicy? Sweet? More protein? Avocado party on top? It’s all welcome here.
🛒 Ingredients (With Personality)
- Vegan bacon 🥓
- Olive oil – the moment everything starts smelling amazing.
- Onion – sliced, diced, and making magic.
- Garlic – because one clove is never enough.
- Black beans – canned or cooked from dry—just bring the fiber.
- Potatoes – the MVP of the perfect soup texture.
- Peas – little green flavor bursts that feel fancy but aren’t.
- Vegetable broth – the backdrop for all this drama.
- White miso paste – sneaky but crucial for that savory depth.
- Chili powder – earthy spice with just a nudge of heat.
- Ground cumin – grounding, fragrant, warm.
- Red pepper flakes – a wink of fire if you’re feeling it.
- Bay leaf – quiet background complexity.
- Salt & black pepper – always seasoning to taste.
- Lime juice – the moment of lift every soup deserves.
- Rebel Cheese vegan pimiento cheese – your creamy, spicy topping superstar.
- Optional toppings: green onions, tortilla chips, vegan sour cream, cilantro, avocado.
🔪 How to Make It
🔥 Stovetop (aka Classic Cozy Mode)
- Heat up olive oil in a large soup pot over medium-high heat.
- Sauté onion and garlic and Vegan bacon until fragrant and soft—this is the flavor base!
- Sprinkle in your spices—chili powder, cumin, red pepper flakes—and stir just until toasty.
- Toss in your potatoes, peas, black beans, bay leaf, and pour in the broth.
- Let it simmer on medium heat until the potatoes are fork-tender (around 15–20 minutes).
- Fish out the bay leaf. Then grab your immersion blender and blend half of the soup right in the pot. You want a perfect soup texture: creamy base + chunky bits. (optional)
- Stir in miso paste until it melts seamlessly into the mix.
- Finish with lime juice, salt, and pepper to taste.
- Ladle into bowls and top with a generous swirl of vegan pimiento cheese. Add avocado, green onions, or whatever toppings of your choice your heart desires.
⚡ Instant Pot (Weeknight Hero Version)
- Set to sauté and follow steps 1–3.
- Add remaining ingredients (minus lime and pimiento), seal the lid.
- Cook on high pressure for 10 minutes, then do a quick release.
- Follow steps 6–9 as above.
🐢 Slow Cooker or Crock Pot
- Toss it all in except miso, lime, and toppings.
- Cook on low for 6–7 hours or high for 3–4.
- Blend half, stir in miso and lime juice, and top away.
🔁 Variations & Substitutions
- Extra spice? Add chipotle peppers or hot sauce to taste.
- Low on potatoes? Use sweet potatoes or leave them out entirely.
- No miso? Try a dash of soy sauce or nutritional yeast for depth.
- No immersion blender? Transfer half of the soup to a regular blender or food processor—carefully!
- No Rebel Cheese? Use another vegan cheese or try a dollop of vegan sour cream mixed with roasted red pepper.
🔥 Top Tip
Blend only half of the soup. You’ll get that creamy texture without losing the charm of whole beans and chunky veggies. This is the secret to that “how did this get so good?” moment.
💡 Hint
Don’t skip the lime juice at the end—it wakes the soup up. And if you’ve got avocado or tortilla chips lying around, throw them on top. You will not regret it.
🔢 Nutritional Info (Estimated per serving)
- Calories: ~280
- Protein: ~10g
- Fiber: ~10g
- Fat: ~8g
- Portion size: About 1.5 cups of the soup
Perfect for a calorie diet with lots of flavor and fiber—just the way we like it.
❓ FAQ
Q1: Can I freeze this soup?
Yes. Let it cool completely, then freeze in containers. Reheat gently and adjust seasoning before serving.
Q2: Can I use dry black beans?
Definitely. Soak and cook them ahead of time, and use about 1½ cups cooked beans.
Q3: What can I sub for Rebel Cheese?
Vegan sour cream, a quick cashew cream, or even a swirl of tahini and sriracha will work.
Q4: Is this soup spicy?
It’s got a little heat. To turn up the spice level, add hot sauce or chipotle peppers.
Q5: Can I add more veggies?
Absolutely. Corn, red bell pepper, or chopped kale would all be amazing here.
Q6: Is this medically restrictive diet–friendly?
With a few tweaks (skip the oil and control the sodium), it can be tailored for many diets.
🥄 Final Thoughts
This black bean soup with vegan pimiento cheese is proof that fridge scraps + pantry staples = something extraordinary. It's warm, bold, and texturally perfect—half pureed, half chunky, every bite layered with comfort.
Pair it with crunchy tortilla chips, a cozy blanket, and a rainy playlist. Or serve it with fresh avocado and chilled lime water on a hot day. It’s the kind of recipe you’ll return to again and again—not just because it’s good, but because it makes you feel like a great recipe genius every time.
Black Bean Soup With Vegan Pimiento Cheese
Ingredients
- Olive oil – 2 Tbsp for sautéing at medium-high heat
- 1 large onion diced (can use red onion too)
- 3 garlic cloves minced
- 2 cans of black beans drained and rinsed (or 2 cups cooked dry black beans)
- 2 medium potatoes peeled and diced
- 1 cup peas frozen or fresh
- 4 cups vegetable broth
- 2 tablespoon white miso paste
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes more if you want spice
- 1 bay leaf
- Salt & black pepper to taste
- Juice of 1 lime
- Rebel Cheese vegan pimiento cheese for topping (~⅓ cup per bowl)
- Optional toppings: sliced green onions tortilla chips, vegan sour cream
Instructions
Sauté the Aromatics
- In a large pot, heat olive oil over medium-high heat. Sauté chopped onion and garlic until soft and fragrant. Add chili powder, cumin, and red pepper flakes for 30 seconds to toast.
Build the Base
- Add black beans, potatoes, peas, bay leaf, and vegetable broth. Bring to a simmer over medium heat and cook for 15–20 minutes, until potatoes are tender.
Blend for Creaminess Optional
- Remove bay leaf. Use an immersion blender to blend half of the soup, leaving some beans and veggies whole for a creamy-chunky texture.
Flavor Boost
- Stir in white miso paste until fully dissolved. Add lime juice, salt, and pepper to taste.
Top and Serve
- Ladle into bowls and top with Rebel Cheese vegan pimiento cheese. Garnish with green onions, tortilla chips, vegan sour cream, or avocado if desired.
