Boulder Black Bean Soup
Warm up with a bowl of Boulder Black Bean Soup, a hearty, flavor-packed dish that’s as nourishing as it is delicious. This vegan-friendly recipe features a medley of wholesome ingredients like black beans, fire-roasted tomatoes, and vibrant vegetables, all infused with smoky spices like cumin and smoked paprika for a rich, earthy depth. A touch of lime juice brightens the flavors, while optional toppings such as creamy avocado, fresh cilantro, or plant-based yogurt add customizable flair. Perfect for meal prep or a cozy family dinner, this quick-prep black bean soup is ready in under an hour and pairs beautifully with crusty bread or tortilla chips. Whether you're seeking a comforting soup for chilly evenings or a protein-packed vegan meal, this dish is sure to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 large red bell pepper, diced
- 1.5 teaspoons ground cumin
- 1 teaspoon ground smoked paprika
- 1 teaspoon dried oregano
- 4 cups black beans, canned, drained and rinsed
- 4 cups vegetable broth
- 1 15-ounce can fire-roasted diced tomatoes, canned
- 1 leaf bay leaf
- 1 whole lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (for garnish)
- 2 tablespoons sour cream or plant-based yogurt (optional, for garnish)
- 1 medium avocado, diced (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, diced celery, and diced red bell pepper. Cook for 5 more minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle in the ground cumin, smoked paprika, and dried oregano. Stir to coat the vegetables with the spices and allow them to cook for 1 minute until fragrant.
Add the black beans, vegetable broth, fire-roasted diced tomatoes (with their juices), and the bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, to let the flavors meld.
Remove the bay leaf and use an immersion blender to partially blend the soup to your desired consistency, leaving some chunks of beans and vegetables for texture.
Stir in the lime juice, salt, and black pepper. Adjust the seasoning to taste, if necessary.
Ladle the soup into bowls and garnish with chopped cilantro, sour cream or plant-based yogurt, and diced avocado, if desired.
Serve warm with crusty bread or tortilla chips on the side.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 6622 mg | 288% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 88.7 g | 317% | |
| Total Sugars | 36.1 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5970 mg | 127% | |
*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.
