Easy Vegetable Black Bean Soup
Warm up with a hearty bowl of Easy Vegetable Black Bean Soup—the perfect blend of nutritious comfort and vibrant flavor. This one-pot recipe combines tender vegetables like carrots, celery, and red bell pepper with protein-packed black beans in a smoky, spiced broth infused with cumin, smoked paprika, and chili powder. Ready in just 45 minutes, this vegan and gluten-free soup is rich, satisfying, and easily customizable. Puree it partially for a thick, creamy texture, then finish with a splash of tangy lime juice and fresh cilantro for a bright, zesty touch. Perfect for a wholesome weeknight dinner or meal prep, this easy soup pairs beautifully with crusty bread or tortilla chips. A simple, flavorful way to enjoy a cozy, plant-based meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cups canned black beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Heat a large pot over medium heat. Add olive oil and warm for 1 minute.
Add diced onion and sauté for 3-4 minutes until softened.
Add minced garlic, carrots, celery, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the drained and rinsed black beans, vegetable broth, and diced tomatoes.
Add ground cumin, smoked paprika, dried oregano, chili powder, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
Using an immersion blender, partially blend the soup to thicken it while leaving chunks of vegetables for texture. Alternatively, remove 1 cup of the soup, blend it in a blender, then return it to the pot.
Stir in lime juice and adjust seasonings if needed.
Serve hot, garnished with fresh cilantro if desired. Enjoy with crusty bread or tortilla chips!
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6139 mg | 267% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 73.9 g | 264% | |
| Total Sugars | 48.4 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 710 mg | 55% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 5796 mg | 123% | |
*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.
