Black Bean Soup
Warm up with a hearty bowl of Black Bean Soup, a wholesome and flavorful recipe that’s perfect for cozy weeknights or make-ahead meal prep! Packed with protein-rich black beans, tender vegetables, and a medley of spices like cumin and smoked paprika, this soup achieves a perfect balance of smoky, savory, and mildly spicy flavors. The optional addition of chipotle powder adds a kick for heat lovers, while fresh lime juice and cilantro elevate the dish with bright, zesty notes. Easily customizable for vegans or those seeking a gluten-free option, this one-pot wonder comes together in just 45 minutes, featuring creamy and chunky textures from a quick blend. Serve it with crusty bread or tortilla chips for a satisfying, comforting meal that’s as nutritious as it is delicious. Perfect for family dinners, meal prep, or cozy gatherings, this Black Bean Soup is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground smoked paprika
- 0.5 teaspoon chipotle powder (optional, for heat)
- 4 cups canned black beans, drained and rinsed
- 4 cups vegetable broth
- 1 15-ounce can diced tomatoes, canned
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic, ground cumin, smoked paprika, and chipotle powder (if using). Cook for another 1 minute, until fragrant.
Add the black beans, vegetable broth, diced tomatoes (with their juice), salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Using an immersion blender, partially blend the soup directly in the pot, leaving some beans and vegetables whole for texture. Alternatively, carefully transfer half of the soup to a blender, puree until smooth, and return it to the pot.
Taste the soup and adjust seasoning if needed, adding more salt or spices to your preference.
Stir in the fresh lime juice right before serving.
Ladle the soup into bowls and garnish with chopped cilantro, if desired. Serve warm with crusty bread or tortilla chips on the side.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7016 mg | 305% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 77.9 g | 278% | |
| Total Sugars | 36.0 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 700 mg | 54% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 5447 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
