Chunky Black Bean Soup
Cozy up with a hearty bowl of Chunky Black Bean Soup, a satisfying and nutrient-rich recipe that’s perfect for busy weeknights or chilly days. This vegan soup features simple pantry staples like black beans, fire-roasted tomatoes, and vegetable broth, elevated with aromatic spices like cumin, smoked paprika, and oregano for a smoky, flavorful kick. Fresh lime juice and cilantro add a zesty, herbaceous finish, while blending a portion of the soup creates a thick, creamy texture without the need for dairy. Ready in just 45 minutes, this one-pot wonder is ideal for meal prep or a quick, wholesome dinner. Serve it with favorite toppings like avocado, tortilla chips, or a dollop of sour cream for a customizable and crowd-pleasing dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 4 cups vegetable broth
- 3 15-ounce cans canned black beans, drained and rinsed
- 1 14-ounce can fire-roasted diced tomatoes
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, cumin powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the vegetable broth and stir well to combine.
Add the black beans and fire-roasted diced tomatoes to the pot. Stir to distribute the ingredients evenly.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally.
Use a ladle to transfer about 2 cups of the soup to a blender. Blend until smooth, then return the blended portion to the pot. Stir well to incorporate.
Stir in the fresh lime juice and chopped cilantro. Adjust seasoning with additional salt or pepper, if needed.
Serve hot with your choice of toppings, such as avocado slices, sour cream, or tortilla chips.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8049 mg | 350% | |
| Total Carbohydrate | 316.5 g | 115% | |
| Dietary Fiber | 102.1 g | 365% | |
| Total Sugars | 43.2 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 6425 mg | 137% | |
*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.
