Miracle Black Bean Veggie Soup
Warm up your weeknights with this hearty and flavorful Miracle Black Bean Veggie Soup—a vibrant, protein-packed dish that's as nourishing as it is delicious. Made with wholesome ingredients like black beans, colorful vegetables, and aromatic spices such as cumin, smoked paprika, and chili powder, this soup delivers a smoky, zesty kick in every spoonful. The addition of sweet corn, tangy lime juice, and fresh cilantro elevates the flavor profile, while an optional blending step gives you control over the perfect creamy-chunky texture. Ready in just 45 minutes from start to finish, this comforting vegan recipe is ideal for meal prep or serving up a crowd-pleasing dinner. Top it with creamy avocado slices, shredded cheese, or a dollop of sour cream for a personalized touch. Perfect for anyone craving a healthy, one-pot meal that's rich in nutrients and bursting with vibrant Southwestern flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrot, diced
- 2 stalks celery stalk, diced
- 1 medium red bell pepper, diced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 3 cups canned black beans, rinsed and drained
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes, canned
- 1 cup frozen corn kernels
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- optional toppings: sliced avocado, sour cream, shredded cheese
Instructions
Heat a large pot over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, diced carrot, celery, and red bell pepper. Sauté for another 5 minutes until the vegetables begin to soften.
Stir in the cumin powder, smoked paprika, and chili powder, and cook for 1 minute until fragrant.
Add the black beans, vegetable broth, and canned diced tomatoes (with their liquid). Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Stir in the frozen corn, lime juice, cilantro, salt, and black pepper. Simmer for another 5 minutes.
Use a handheld immersion blender to puree a small portion of the soup directly in the pot (optional: blend to your desired consistency). Alternatively, transfer a portion to a blender, puree, and return it to the pot.
Taste the soup and adjust the seasoning with additional salt, pepper, or lime juice, if desired.
Serve hot with optional toppings like sliced avocado, a dollop of sour cream, or shredded cheese.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5829 mg | 253% | |
| Total Carbohydrate | 281.8 g | 102% | |
| Dietary Fiber | 84.8 g | 303% | |
| Total Sugars | 58.3 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 764 mg | 59% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 6855 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.
