Black Bean Soup Vegetarian
Warm, hearty, and bursting with flavor, this vegetarian black bean soup is a comforting one-pot meal perfect for a cozy night in. Packed with protein-rich black beans, vibrant vegetables, and aromatic spices like cumin, paprika, and chili powder, this soup is as nourishing as it is delicious. A touch of lime juice adds a fresh burst of brightness, while optional garnishes like creamy yogurt or sour cream and cilantro elevate each spoonful. Ready in just an hour, this recipe is ideal for meal prep, offering six generous servings that can be enjoyed fresh or reheated. Whether you're following a vegetarian lifestyle or simply craving a satisfying plant-based dish, this easy black bean soup is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery stalk, diced
- 2 teaspoons cumin powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3 15-ounce cans canned black beans, drained and rinsed
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes, with their juice
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 tablespoons sour cream or plain yogurt (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, diced carrot, and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
Stir in the cumin, paprika, chili powder, and oregano. Cook for 1 minute to toast the spices and release their aroma.
Add the drained and rinsed black beans, vegetable broth, and diced tomatoes with their juice to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.
After 30 minutes, use an immersion blender to partially puree the soup directly in the pot for a thicker texture, or transfer half of the soup to a blender, puree, and return it to the pot. Be cautious when blending hot liquids.
Stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as desired.
Ladle the soup into bowls and garnish with chopped cilantro and a dollop of sour cream or plain yogurt, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4748 mg | 206% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 35.8 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3016 mg | 64% | |
*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.
