Black Bean Soup with Avocado Salsa
Elevate your weeknight dinners with this hearty and flavorful Black Bean Soup with Avocado Salsa. Packed with protein-rich black beans, vibrant veggies, and warm spices like cumin and smoked paprika, this soup is a comfort food classic with a bold, smoky twist. The rich, velvety texture of the soup is perfectly complemented by a refreshing avocado salsa made with creamy avocados, juicy cherry tomatoes, zesty lime juice, and a hint of jalapeño for a slight kick. Ready in under an hour, this vegan-friendly dish is ideal for cozy meals or meal prep, and it’s easy to customize with your favorite toppings. Serve it with tortilla chips or crusty bread for a meal that’s as satisfying as it is nourishing. Perfect for anyone looking for a gluten-free, vibrant, and protein-packed soup recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 whole yellow onion, diced
- 1 whole carrot, diced
- 1 whole celery stalk, diced
- 4 whole garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups canned black beans, rinsed and drained
- 4 cups vegetable broth
- 1 whole bay leaf
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 whole avocados, diced
- 0.75 cups cherry tomatoes, diced
- 0.25 cups cilantro, chopped
- 0.5 whole jalapeño, minced (optional)
- 1 tablespoon lime juice for salsa
- 0.25 teaspoons salt for salsa
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery, and sauté for 5-7 minutes, until softened.
Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano, and cook for 1 minute until fragrant.
Add the canned black beans, vegetable broth, and bay leaf to the pot. Stir well.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25 minutes.
Remove the bay leaf and use an immersion blender (or transfer about half of the soup to a blender) to blend the soup until smooth but still slightly chunky.
Stir in the lime juice, salt, and black pepper. Adjust seasoning if needed.
While the soup is cooking, prepare the avocado salsa. In a medium bowl, combine diced avocados, cherry tomatoes, chopped cilantro, minced jalapeño (if using), lime juice, and salt. Gently mix to combine.
Serve the black bean soup in bowls topped with a generous spoonful of avocado salsa.
Enjoy immediately with tortilla chips or crusty bread on the side!
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7322 mg | 318% | |
| Total Carbohydrate | 300.5 g | 109% | |
| Dietary Fiber | 111.2 g | 397% | |
| Total Sugars | 34.5 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 809 mg | 62% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 7653 mg | 163% | |
*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.
