Premium Black Bean Soup
Warm up with a bowl of Premium Black Bean Soup, a hearty, flavor-packed dish that’s perfect for cozy lunches or satisfying dinners. Made with protein-rich dried black beans, aromatic spices like cumin and smoked paprika, and a medley of fresh vegetables, this soup is as nutritious as it is delicious. A slow simmer infuses every spoonful with depth, while a quick blend creates a luscious, creamy base with hearty chunks of beans and veggies. Garnished with fresh cilantro and a squeeze of zesty lime, this vegan and gluten-free soup is a comforting classic that’s as versatile as it is easy to prepare. Ideal for meal prepping and full of bold, smoky flavor, this black bean soup will quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 cups Dried black beans
- 2 tablespoons Olive oil
- 1 large (diced) Yellow onion
- 4 cloves (minced) Garlic cloves
- 2 (diced) Celery stalks
- 1 large (diced) Carrot
- 2 teaspoons Cumin powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 6 cups Vegetable broth
- 2 Bay leaves
- 2 teaspoons (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 1 large (cut into wedges) Lime
Instructions
Rinse the dried black beans thoroughly under running water and remove any debris.
Place the beans in a large bowl and cover them with water. Soak for at least 8 hours or overnight. Drain and rinse the beans before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced celery, and diced carrot. Continue to sauté for another 3-4 minutes until fragrant.
Add the cumin, smoked paprika, and dried oregano to the pot, stirring to coat the vegetables in the spices.
Pour in the vegetable broth and add the soaked black beans, bay leaves, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the soup to simmer gently for approximately 90 minutes, stirring occasionally, until the beans are tender.
Discard the bay leaves. Using an immersion blender, blend partially to your desired texture (leaving some beans whole for a chunkier soup) or transfer a portion of the soup to a blender, blend, and return it to the pot.
Taste the soup and adjust the seasoning with additional salt or black pepper as needed.
Serve hot, garnished with fresh chopped cilantro and lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9354 mg | 407% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 41.2 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5748 mg | 122% | |
*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.
