November 14, 2019

Cilantro Lemon Black Bean Soup

Packed with plant-based protein, this Cilantro Lemon Black Bean Soup is a quick and easy meal. Make ahead and freeze for last-minute dinners.

Cilantro Lemon Black Bean Soup

Picture this: a lovely food blogger buys a bunch of cilantro to use as a garnish for a dish. She uses approximately three leaves for the recipe. It's a delicious recipe and she gets a nice picture for Instagram. But then she realizes that she's left with a whole bunch of cilantro sitting in her fridge. It will probably last a week maximum before it starts to wilt and go bad. What's a girl to do?

Grab some random ingredients from the pantry and make soup of course!

Besides the fact that this Cilantro Lemon Black Bean Soup is super easy to make, the best part about it is that its made with ingredients you already have lying around. No need to go to the store. Just whip up this soup and have dinner for a few days. Or make it ahead of time and freeze it for later.

That's what I did! I made this recipe in the middle of August, so I wasn't about to eat a ton of hot soup. BUT I was excited to have a meal packed up and ready for when my semester of college inevitably got busy.

Now that I've (maybe) sold you on the fact that this soup is quick and easy and perfect to make ahead of time, let's talk about what's actually in it. Besides a whole bunch of cilantro!

Cilantro Lemon Black Bean Soup


  • Onion: I used yellow because that's what I had on hand, but you can use white or red too! Onion always gives dishes flavor, especially when, like in this recipe, we sauté the onions for a few minutes.
  • Garlic: The amazing counterpart to onion, garlic complements the onion perfectly.
  • Black Beans: The real star of this dish! All you need is two cans of beans! Black beans are filled with protein and fiber. They are a great source of plant-based protein. Yum.
  • Veggie Broth: A soup staple. Try to find a brand without added sugar or preservatives. Veggie broth gives this soup a depth of flavor that comes from the large mix of vegetables infused into the broth.
  • Coconut Aminos: This is a bit of a weird ingredient, admittedly. Coconut aminos are similar to liquid aminos, which are made from soybeans. If you don't have either one of those, you can use soy sauce, tamari, or salt.
  • Cilantro: Yes, there's a whole bunch of cilantro in this recipe. It's phenomenal! If you're one of those people who think cilantro tastes weird, I recommend subbing a couple cups of greens like spinach or kale.
  • Lemon Juice: Cilantro Lime is a classic combination, but I switched it up in this recipe with some lemon juice. It still gives a citrus flavor but is a bit more tangy.
  • Cumin: One of my favorite spices! Cumin adds a nutty, earthy flavor that works well with beans.
  • Red Pepper Flakes: For a bit of kick. Feel free to omit if you don't like spice.
  • Coconut Milk: The good stuff. Aka the kind you find in a can. This rich, thick milk adds a creaminess that you can't get with just beans and veggie broth.

Cilantro Lemon Black Bean Soup Ingredients

How to make Cilantro Lemon Black Bean Soup

To make this soup, start by sautéing the onion in some veggie broth. Let it get nice and soft and flavorful, then add the garlic and cook 30 seconds more.

Add one of the cans of black beans, as well as the veggie broth, coconut aminos, cilantro, lemon juice, cumin, and red pepper flakes. Bring the mixture to a simmer.

Transfer the soup into a food processor and process until relatively smooth. You still want some small chunks of black beans and pieces of cilantro. Then put the soup back in the pot and add the other can of black beans along with the coconut milk. Bring this to a boil and let it cook for a couple minutes.

Remove from the heat, transfer to a bowl, serve, and enjoy your Cilantro Lemon Black Bean Soup!

Cilantro Lemon Black Bean Soup

Recipe Prayer

Jesus thank you for creativity. Let us use this gift to serve you. Amen.

Related Recipes

P.S. Looking for other black bean recipes? I've got a delicious Black Bean Dip as well as Oil-Free Black Beans, Vegan Pasta Salad Salad, and a Chocolate Freezer Fudge recipe you'll never guess there's beans in!

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Cilantro Lemon Black Bean Soup

Packed with plant-based protein, this Cilantro Lemon Black Bean Soup is a quick and easy meal. Make ahead and freeze for last-minute dinners.















  • 1/2 Large Yellow Onion, chopped
  • 3 Cloves Garlic, minced
  • 2 Cans Black Beans, divided
  • 1 Cup Vegetable Broth + extra to saute
  • 2 Teaspoons Coconut Aminos
  • 1 Head Cilantro, coarsely chopped
  • 1/4 Cup Lemon Juice
  • 1 Tablespoon Cumin
  • 1/2 Teaspoon Red Pepper Flakes
  • 2/3 Cup Canned Coconut Milk + extra to serve


  1. Heat some vegetable broth in a large pot. Sauté the chopped onion for 3-5 minutes until soft. Add the garlic and stir for another 30 seconds.
  2. Add ONE can of black beans, the vegetable broth, coconut aminos, cilantro, lemon juice, cumin, and red pepper flakes. Bring to a simmer.
  3. Transfer to a food processor and blend until the beans are in small chunks. Return to the pot.
  4. Add the second can of black beans and the coconut milk. Bring back to a boil and let simmer for 5-8 minutes.
  5. Remove from the heat and transfer to a bowl to serve. Stir in additional coconut milk, as desired. Top with cilantro.

Recipe Notes

*If you want a thinner soup, use 2 cups of vegetable broth instead of 1.

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography