Black Bean Soup with Lime
Warm, hearty, and packed with bold flavors, this Black Bean Soup with Lime is the ultimate comfort food with a zesty twist. Made with tender black beans, aromatic spices like cumin and smoked paprika, and a medley of sautéed vegetables, this soup is both nutritious and satisfying. A squeeze of freshly squeezed lime juice brightens the dish, while optional cayenne pepper adds a touch of heat for those who love a spicy kick. Blending a portion of the soup creates a creamy yet textured consistency, making it as pleasing to the palate as it is to the eye. Garnished with fresh cilantro and creamy avocado slices, this vegan and gluten-free recipe is perfect for a healthy weeknight dinner or meal prep. Serve with extra lime wedges for a customizable burst of citrus flavor in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 4 cups canned black beans, drained and rinsed
- 4 cups vegetable broth
- 1 piece bay leaf
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 medium avocado, sliced (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes or until the vegetables are softened and the onion is translucent.
Stir in the cumin, smoked paprika, oregano, and cayenne pepper (if using), cooking for 1 minute to toast the spices.
Add the black beans, vegetable broth, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Remove the bay leaf. Use an immersion blender to puree about half of the soup directly in the pot, leaving some beans whole for texture. Alternatively, transfer half of the soup to a blender, puree until smooth, and return it to the pot.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped cilantro. Add avocado slices, if desired, for an extra creamy topping.
Serve warm with an additional wedge of lime on the side, if preferred.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4654 mg | 202% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 22.1 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3059 mg | 65% | |
*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.
