Latin Black Bean Soup
Warm, hearty, and bursting with bold flavors, this Latin Black Bean Soup is a comforting classic that's packed with nutrients and spice. Made with perfectly tender black beans, aromatic sautéed vegetables, and a medley of Latin-inspired seasonings like cumin, smoked paprika, and chipotle, this dish delivers richness in every spoonful. A hint of lime juice and a sprinkle of fresh cilantro brighten the flavors, making it the perfect balance of savory and zesty. This wholesome vegan soup is easy to prepare, thanks to a straightforward simmer-and-blend technique, and is ideal for meal prep or a satisfying weeknight dinner. Serve it with crusty bread or tortilla chips for a complete, flavor-packed experience!
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Recipe Information
Ingredients
- 1 lb dried black beans
- 2 tbsp olive oil
- 1 large yellow onion
- 1 medium red bell pepper
- 2 celery stalks
- 4 large garlic cloves
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp chipotle powder
- 6 cups vegetable broth
- 1 bay leaf
- 2 tbsp tomato paste
- 2 tbsp fresh lime juice
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 cup fresh cilantro
Instructions
Rinse the dried black beans thoroughly under cold water to remove any debris. Place them in a large bowl, cover with water, and soak overnight or for at least 8 hours. Drain and set aside.
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Dice the yellow onion, red bell pepper, and celery stalks into small pieces. Add them to the pot and sauté for 5-7 minutes, stirring frequently, until they are softened and slightly caramelized.
Mince the garlic cloves and add them to the pot. Sauté for an additional 1-2 minutes, until fragrant.
Stir in the ground cumin, smoked paprika, dried oregano, and chipotle powder. Cook for 1 minute to toast the spices and enhance their flavor.
Add the soaked and drained black beans to the pot along with the vegetable broth, bay leaf, and tomato paste. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let the soup cook for 60-75 minutes, or until the black beans are tender.
Remove the bay leaf from the pot and use an immersion blender to partially purée the soup, leaving some of the beans whole for texture. Alternatively, you can transfer 2-3 cups of the soup to a blender, purée, and return it to the pot.
Stir in the fresh lime juice, salt, and ground black pepper. Let the soup simmer for an additional 5 minutes to meld the flavors.
Taste and adjust seasoning if necessary, adding more salt or lime juice as needed.
Finely chop the fresh cilantro and sprinkle it on top of the soup as a garnish before serving.
Serve warm with crusty bread, tortilla chips, or a dollop of sour cream if desired.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6878 mg | 299% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 67.0 g | 239% | |
| Total Sugars | 39.4 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5472 mg | 116% | |
*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.
