Cheesy Black Bean Soup
Indulge in a warm, comforting bowl of Cheesy Black Bean Soup, a vibrant blend of wholesome black beans, aromatic spices, and a creamy cheddar cheese finish. This hearty, protein-packed recipe begins with a sauté of fresh vegetables, including onion, carrot, and celery, creating a flavorful base. Simmered with vegetable broth, tangy diced tomatoes, and smoky spices like cumin, chili powder, and paprika, the soup achieves a deep, robust flavor. Partially blended for a satisfying balance of creamy and chunky textures, the dish is elevated with melted cheddar cheese, a splash of zesty lime juice, and fresh cilantro. Perfect for weeknight dinners or cozy gatherings, this 40-minute recipe is simple, satisfying, and pairs beautifully with crunchy tortilla chips for dipping. Whether you're seeking a vegetarian comfort food or a gluten-free dinner idea, this Cheesy Black Bean Soup delivers bold flavors and nourishing ingredients in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 3 cups canned black beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar cheese
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 cup tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Stir in the black beans, vegetable broth, diced tomatoes, cumin, chili powder, paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Use an immersion blender to partially blend the soup, leaving some texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the shredded cheddar cheese, a handful at a time, until it is fully melted and incorporated into the soup.
Add the lime juice and chopped cilantro, stirring to combine.
Taste and adjust the seasoning, adding more salt or pepper if needed.
Serve the soup hot, garnished with additional cheese, cilantro, and tortilla chips if desired.
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 8014 mg | 348% | |
| Total Carbohydrate | 290.0 g | 105% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 33.9 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1913 mg | 147% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4969 mg | 106% | |
*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.
