Smokey Black Bean the Bandit Soup
Dive into a bowl of bold, smoky goodness with Smokey Black Bean the Bandit Soup, a hearty and flavor-packed recipe that’s as satisfying as it is simple to make. This vegan-friendly soup features tender black beans simmered with aromatic vegetables, fire-roasted tomatoes, and a smoky blend of spices, including smoked paprika and optional chipotle chili powder for a spicy kick. Its velvety, slightly chunky texture comes from partially blending the soup, creating the perfect balance of creaminess and heft. Brightened with a splash of fresh lime juice and garnished with cilantro, this soup is a comforting dish that's ready in just 45 minutes. Pair it with crunchy tortilla chips or a dollop of sour cream for the ultimate Southwestern-inspired meal. Whether you're seeking a nutritious weeknight dinner or a crowd-pleasing option for Meatless Monday, this black bean soup is sure to steal the show!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoons chipotle chili powder (optional for extra heat)
- 4 cups black beans, rinsed and drained
- 4 cups vegetable broth
- 1 15-ounce can fire-roasted diced tomatoes
- 1 bay leaf
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.25 cup sour cream or dairy-free yogurt (optional for garnish)
- 1 cup tortilla chips (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, diced carrot, and celery. Sauté for 5-7 minutes, or until the vegetables soften and the onion becomes translucent.
Stir in the smoked paprika, ground cumin, dried oregano, and chipotle chili powder (if using). Cook for 1 minute, stirring frequently, to toast the spices and release their aroma.
Add the black beans, vegetable broth, fire-roasted diced tomatoes (with their juice), and the bay leaf. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Remove the bay leaf and use an immersion blender to blend a portion of the soup directly in the pot for a creamier texture, or leave it chunky for a heartier consistency.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasonings if necessary.
Ladle the soup into bowls and garnish with chopped cilantro and a dollop of sour cream or dairy-free yogurt, if desired. Serve with tortilla chips for a crunchy accompaniment.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 11.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1619 mg | 34% | |
*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.
