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10-Minute Prep Hearty Bean Soup

Updated: Jul 5


vegan bean soup


When mid-January chills set in, there’s nothing better than a bowl of warm, nourishing soup. This Hearty Black Bean Soup is not only comforting and satisfying—it’s also a fiber powerhouse. And since fiber is our focus this week, it’s the perfect time to highlight one of the most fiber-rich foods on the planet: beans.


Black beans and lentils are two of my go-to ingredients when I want to boost daily fiber intake. Just one cup of cooked lentils delivers around 16 grams of fiber—more than many people get in an entire day. While the general recommendation is 25–30 grams per day, I encourage aiming for 35–40 grams (with plenty of water!) to support digestion, heart health, and a thriving gut microbiome—which is closely linked to immunity, brain function, and long-term disease prevention.


Best part? This black bean soup is incredibly easy to prepare. You can have it simmering in under 10 minutes (even less with a little prep!). Chop your veggies ahead of time and soak your beans overnight to reduce cooking time and support better digestion. Toss everything into your slow cooker or pot in the morning—and by dinner, you’ll have a fiber-rich, flavor-packed meal ready to warm you from the inside out.


10-Minute Prep Hearty Bean Soup

slow cooker bean soup

Makes approximately 10 servings


Hearty Bean Soup Ingredients


  • 2 cups dried beans, rinsed and soaked overnight (I used 1 cup dried black beans and 1 cup dried chickpeas since that's what was on hand. Pinto, kidney or great northern beans would also work great!)

  • 1 28-ounce BPA free can diced tomatoes

  • 32 ounces of vegetable broth

  • 24 ounces or 3 cups water

  • 1 medium yellow onion, chopped

  • 1 orange or red pepper, chopped

  • 2 large carrots, diced

  • 3 garlic cloves, minced

  • 1 Tbsp chili powder

  • 1 Tbsp cumin powder

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1 tsp turmeric

  • 1 tsp crushed red pepper (optional)

  • 1 tsp salt

  • Spinach, chard or kale leaves: stir 2–3 cups chopped leafy greens to the hot soup just before serving for an extra nutrient boost!


Toppings


How to Make Hearty Black Bean Soup

  1. Add everything to a slow cooker and stir well.

  2. Cook on high for 6–8 hours.

  3. Taste for more spice or salt to your liking. I added a little more crushed red pepper and a touch more of sea salt plus black pepper.

  4. Scoop into your favorite soup bowl, add cilantro and a dollop of your favorite vegan cheese.


bean soup

Conclusion

This Hearty Bean Soup is proof that nourishing food can also be incredibly simple. It’s packed with plant-based protein, fiber, and anti-inflammatory spices—making it a perfect one-pot meal for busy days, cold nights, or when your body’s craving something warm and grounding.


Whether you enjoy it straight from the pot or topped with fresh herbs and a dollop of creamy vegan cheese, this soup is sure to become a staple in your winter rotation. Plus, it’s easy to batch cook and freeze, so you can always have a bowl of comfort on hand.


Give it a try and let me know how it turns out—tag me on social or share your favorite customizations in the comments! 🌿🍲✨


Nutrition info per cup of soup: Calories 190, Protein 13 grams, Carbohydrate 34 grams, Fiber 10 grams, Sodium 340 mg



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