Black Bean Vegetable Soup
Warm up with a hearty bowl of Black Bean Vegetable Soup, a wholesome and flavorful meal that’s as nourishing as it is satisfying. This vegan soup combines the earthy richness of black beans with tender sautéed vegetables like carrots, celery, and red bell pepper, all enhanced by aromatic spices like cumin, smoked paprika, and oregano. A touch of lime juice adds a refreshing zest, while pureeing a portion of the soup creates a luscious, thick texture without cream. Perfect for busy weeknights, this one-pot recipe comes together in just 45 minutes and is versatile enough to enjoy as a light lunch or a comforting dinner. Garnish with fresh cilantro for a burst of color and serve it with crusty bread or a side salad for a complete, nutritious meal. This easy black bean soup showcases simple ingredients at their best, making it a pantry-friendly favorite you’ll come back to time and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 medium, diced carrot
- 2 stalks, diced celery
- 1 diced red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes
- 4 cups, drained and rinsed canned black beans
- 4 cups vegetable broth
- 1 14-ounce can (with juices) canned diced tomatoes
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons, chopped (optional) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced carrot, diced celery, and diced red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
Sprinkle in the ground cumin, smoked paprika, dried oregano, and crushed red pepper flakes. Stir well to coat the vegetables in the spices and cook for 1 minute.
Add the black beans, vegetable broth, diced tomatoes with their juices, and the bay leaf. Stir to combine.
Bring the soup to a simmer over medium-high heat, then reduce the heat to low and let it gently simmer for 20 minutes.
Remove the bay leaf. Use an immersion blender to puree part of the soup, or transfer about 2 cups to a blender, blend until smooth, and return it to the pot. This will thicken the soup while keeping some texture.
Season the soup with salt and black pepper to taste.
Stir in the lime juice before serving for a bright, zesty finish.
Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 7.9 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1170 mg | 25% | |
*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.
