Healthy Black Bean Vegetable Soup
Warm up with a bowl of deliciously hearty and **Healthy Black Bean Vegetable Soup**, a nutrient-packed medley of fresh vegetables, protein-rich black beans, and fragrant spices. This vegan soup combines tender carrots, celery, zucchini, and red bell pepper with bold flavors of cumin, chili powder, and oregano, all brought together in a savory vegetable broth. Ready in just 50 minutes, this one-pot meal is perfect for busy weeknights or meal prepping. Garnished with fresh cilantro and a squeeze of lime, it’s a satisfying, wholesome dish that's as comforting as it is flavorful. Whether you're craving a light lunch or a filling dinner, this black bean soup is a crowd-pleaser that’s both healthy and easy to make!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes (optional)
- 6 cups vegetable broth
- 3 cups canned black beans, drained and rinsed
- 14.5 ounces canned diced tomatoes
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large lime, cut into wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the chopped carrots, celery, red bell pepper, and zucchini. Sauté the vegetables for about 5-6 minutes until they begin to soften.
Stir in the ground cumin, chili powder, oregano, and crushed red pepper flakes (if using). Cook for another 1-2 minutes to toast the spices.
Pour in the vegetable broth, canned diced tomatoes (with their liquid), and black beans. Stir to combine and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Taste and season with salt and black pepper to your preference.
Remove the pot from heat and ladle the soup into bowls.
Garnish each bowl with freshly chopped cilantro and serve with a lime wedge on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7775 mg | 338% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 81.1 g | 290% | |
| Total Sugars | 55.3 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 6878 mg | 146% | |
*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.
