Potato and Black Bean Soup
Warm up your soul with this hearty and healthy Potato and Black Bean Soup, a comforting one-pot meal packed with plant-based goodness. This flavorful recipe combines creamy russet potatoes, tender black beans, and a medley of aromatic vegetables, including carrots, celery, and onions, for a nutrient-rich bowl of comfort. Infused with smoky paprika, earthy cumin, and a zesty hint of lime juice, this soup delivers a satisfying balance of bold, savory, and citrusy notes. Perfectly thickened by partially blending the ingredients, it boasts a luxurious texture while maintaining delightful chunks for a rustic feel. Ready in just 50 minutes with simple pantry staples, this vegan and gluten-free soup is ideal for weeknight dinners or meal prepping. Serve it warm, garnished with fresh cilantro for a burst of freshness, and enjoy a cozy, wholesome dish that’s as delicious as it is nourishing.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 medium russet potatoes, peeled and diced
- 6 cups vegetable broth
- 2 15-ounce cans canned black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
Add the diced potatoes to the pot and stir to combine with the vegetables.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to a simmer, cover the pot, and let the potatoes cook for about 15 minutes, or until they are fork-tender.
Stir in the black beans, ground cumin, dried oregano, smoked paprika, salt, and black pepper.
Simmer for an additional 10 minutes to allow the flavors to meld.
Using an immersion blender, partially blend the soup to achieve a creamy texture while still leaving some chunks of potato and vegetables. Alternatively, transfer about 1/3 of the soup to a blender, blend until smooth, and return it to the pot.
Taste and adjust seasoning as needed. Stir in the lime juice just before serving.
Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7589 mg | 330% | |
| Total Carbohydrate | 435.9 g | 159% | |
| Dietary Fiber | 90.7 g | 324% | |
| Total Sugars | 46.0 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 853 mg | 66% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 10044 mg | 214% | |
*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.
