Easy Vegetarian Vegan Black Bean Soup
Hearty, wholesome, and bursting with bold flavors, this Easy Vegetarian Vegan Black Bean Soup is a comforting one-pot wonder perfect for weeknight dinners or meal prep. Packed with plant-based ingredients like tender black beans, vibrant diced vegetables, and aromatic spices such as cumin and smoked paprika, this soup is both nourishing and satisfying. The addition of fresh lime juice adds a zesty brightness, while optional garnishes like creamy avocado slices and chopped cilantro make every bowl feel extra special. Ready in just 45 minutes with a simple blend of sautéing and simmering techniques, this gluten-free and dairy-free recipe is an ideal choice for anyone craving a deeply flavorful yet easy-to-make meal. Serve it up with crusty bread or enjoy it solo for a deliciously filling vegan treat that’s perfect for any season!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 3 cups canned black beans, drained and rinsed
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- avocado slices (optional for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until the onion becomes translucent.
Stir in the minced garlic, diced red bell pepper, carrot, and celery. Cook for another 5 minutes, stirring occasionally.
Sprinkle in the cumin, smoked paprika, and dried oregano. Stir to coat the vegetables with the spices and cook for another 1 minute.
Add the black beans, vegetable broth, diced tomatoes, and bay leaf to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Remove the bay leaf and use an immersion blender to blend a portion of the soup directly in the pot. Blend to your desired consistency, leaving some of the soup chunky if preferred.
Season the soup with salt and black pepper. Stir in the lime juice for a touch of acidity and brightness.
Taste and adjust the seasoning as needed.
Ladle the soup into bowls, garnish with fresh cilantro, and top with avocado slices if desired. Serve warm.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6591 mg | 287% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 42.7 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 5534 mg | 118% | |
*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.
