Vegan Garlic Soup With Black Beans – Easy and Cozy

A chilly autumn day calls for something warm and garlicky, and this vegan garlic soup hits the spot. I love how simple it is and every spoonful feels super comforting!

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Everyone knows the little creatures who live beneath the garden. Mice with muddy paws, badgers with broad noses, and all manner of tunnelling folk who appear to have made it their life's work to nibble their way through the vegetables we so carefully plant. To the gardener, they are pests, thieves, and tiny agents of destruction, leaving nothing but empty patches where a perfectly good carrot or celeriac once grew. But perhaps it is comforting to know that these underground diners are not simply whiskered vermin with a taste for mischief. No, dear gardener, your vanished vegetables are destined for far nobler things. They may be peeled, chopped, roasted, simmered and transformed into dishes so delicious that most creatures of the forest would gladly pay a few acorns for a bowl.

Take, for instance, ol' Edmund Pickleby, the gardener who awoke one chilly autumn morning to discover that two whole bulbs of garlic had mysteriously disappeared from his garden bed. Pulled clean from beneath the earth, they were nowhere to be found. Muttering a few choice curses beneath his breath, the gardener couldn't suspect that the culprits were already long gone. Deep beneath the roots, his garlic was being roasted to golden perfection in the kitchens of the Wallowing Whiskers, the busiest critter restaurant in the region. Several stories below ground, mice hurried between tables, badgers carried steaming pots from one kitchen to another, and even a handful of hardworking ants and beetles had joined the staff for the autumn season. The place was famous throughout the forest for turning humble garden vegetables into wonderfully elaborate meals.

At the centre of it all stood an old mouse with truly exceptionally long whiskers in a tall chefs hat. He inspected the roasted garlic, tasted the broth, and gave the pot one final stir. Celeriac was simmering gently alongside onions, thyme and plant milk, soon to be blended into a silky soup, while a tray of rosemary-roasted black beans waited nearby. Outside, the first leaves of autumn rustled through the forest, and beneath the earth, guests were beginning to arrive. The old chef glanced around the bustling kitchen. “It’s going to be a busy one,” he said, smoothing his whiskers.

Ingredients for Vegan Garlic Soup:

• Garlic
• Onion
• Celeriac
• Thyme
• Black Beans
• Plant Milk

How many servings does this Vegan Garlic Soup make?

This Vegan Garlic Soup makes two servings if you’re enjoying it as a main meal. Of course, it always depends on how generously you serve it and, obviously, how hungry you are!

How long does it take to make?

The Vegan Garlic Soup usually takes about 45 minutes from start to finish. Most of that time is hands-off, with the garlic caramelising in the oven or the soup simmering away in the pot, so it’s a great recipe when you want something easy and comforting without spending ages in the kitchen.

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

What plant milk should I use for this vegan garlic soup?

I highly recommend using an unsweetened, relatively creamy plain plant milk for this Vegan Garlic Soup. There are plenty of plant milks out there that are intentionally creamier, often soy and oat blends, so go explore the plant milk aisle! It’s actually pretty fun and encouraging to see just how huge the selection has become.

I would stay away from sweetened plant milks and coconut milk, as well as very watery varieties like rice milk. Some oat milks can also be quite sweet, so check the label before you pour one into the soup. These can all be great for other purposes, but they’re not what we’re looking for here. We are cooking a main, not a dessert after all! If you also want to increase the protein content of the soup, soy milk is a great option.

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Can I Use a Different Type of Bean?

Of course! Honestly, the best bean to use is often the one that’s already sitting in your cupboard. I always encourage you to use what you have on hand or simply whichever beans you enjoy the most. There’s no need to buy a specific ingredient just because a recipe calls for it. That said, I am a little obsessed with black beans in this Vegan Garlic Soup. They have this earthy, almost smoky flavour that works so well with the garlic. It reminds me a little of smoky tofu.

But if you don’t have black beans, don’t worry. Here are some of my favourite alternatives:

• Cannellini beans: give a milder, creamier flavour
• Chickpeas: for a firmer bite and a little more texture
• Smoked Tofu: if you are craving a more intense flavour

Can I Use Canned or Dried Beans?

Absolutely! Canned beans are the convenient option, especially if you don’t have any dried beans at home or simply don’t want to wait for them to cook. Dried beans, however, can be much cheaper, especially when you buy them in bulk. I love buying beans and lentils this way, and depending on where you shop, you can even find organic ones for a really good price. Have a look around your area for farmers who sell dried beans in bulk, check online shops, or have a look at ethnic and international grocery stores. These can be ideal places to find inexpensive beans and other staples.

And there’s another big advantage to dried beans: you can cook a huge batch at once and freeze the extras in portions. That way, you always have inexpensive cooked beans ready to throw into soups, stews and whatever else you’re making. Future-you will be very happy about this.

How Can I Make This Vegan Garlic Soup Cheaper?

This is already a pretty budget-friendly Vegan Garlic Soup, but there are a few ways to make it even cheaper.

Buy your staples in bulk. If you’re a fellow bean lover, or want to become one, larger bags of beans and lentils can save you quite a bit over time.

Check ethnic and international grocery stores. They can be brilliant for inexpensive dried beans, spices, herbs, rice and other staples, often in larger bags. When money is tight, these shops can make a real difference to your grocery bill.

And always compare the price per kilo. A bigger package isn’t automatically cheaper! I started checking the unit price rather than assuming that the biggest bag must be the best deal.

For the plant milk, don’t feel like you need to buy a specific brand. Use whichever unsweetened, neutral and creamy plant milk is most affordable where you live.

And if you buy your staples online, don’t forget to check the shipping costs. A great price isn’t quite so great if delivery eats up all the savings. I also like to ask friends or family if they need anything when I’m placing an online order. We can split the delivery costs, which can make a surprisingly big difference too!

Can I Freeze This Vegan Garlic Soup?

Yes, you can! Let the soup cool completely before transferring it to a freezer-friendly container. As always when freezing, leave a little room at the top because the soup will expand as it freezes. The texture might change slightly after freezing and thawing because plant milk can sometimes separate. Give the soup a good stir while reheating, and if it needs a little help getting its smooth texture back, add a splash of water or plant milk and stir well.

I also recommend freezing the soup and the beans separately. That way, you can reheat the creamy soup and add freshly sautéed rosemary beans on top for the best texture. The beans will stay lovely and chewy rather than getting soft and soggy in the freezer.

Is This a Meal-Prep Friendly Recipe?

Oh yes! This soup is great for meal prep. You can make it in advance and keep it refrigerated until you’re ready to eat it. The flavours actually have a chance to mingle and become even more delicious after sitting for a while. For the best result, I’d keep the rosemary black beans separate from the soup. You can either make them fresh when you’re ready to eat or quickly reheat them in a pan so they stay nice and chewy and keep their texture.

Did you make this recipe?

Please let me know how it turned out for you, I’m super curious! You can leave a comment below, I really appreciate you taking the time and helping others feel more confident int trying this recipe or help me improve this recipe or instructions, if there are any uncertainties! You can also tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see your creation, which is always super fun to me!

If you enjoyed this recipe, you might also like this creamy, Cozy Tomato Soup with chickpeas next!