South Beach Black Bean Soup
Warm, hearty, and packed with flavor, South Beach Black Bean Soup is the perfect blend of healthy comfort food and Southwestern-inspired spices. This one-pot recipe features tender black beans, fire-roasted tomatoes, and a vibrant trio of red bell pepper, jalapeño, and fresh cilantro, all simmered in a rich broth seasoned with cumin, smoked paprika, and oregano. A quick blend creates a creamy yet textured consistency, while a squeeze of lime juice adds a refreshing tang. Ready in just 45 minutes, this nutrient-rich soup is both satisfying and versatile, making it an ideal vegetarian option (or adaptable with chicken broth) for busy nights. Complete with optional garnishes like diced avocado and Greek yogurt, this black bean soup is as visually delightful as it is delicious. Perfect for meal prep or a cozy family dinner, this recipe offers a wholesome, flavorful way to spice up your weeknight meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups vegetable or chicken broth
- 3 cups canned black beans, drained and rinsed
- 1 cup canned diced tomatoes, with juice
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 avocado, diced (optional, for garnish)
- 0.25 cup Greek yogurt or sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic, diced red bell pepper, and minced jalapeño. Cook for an additional 2-3 minutes until the vegetables are fragrant.
Sprinkle in the cumin, smoked paprika, and oregano. Stir well to coat the vegetables with the spices.
Pour in the vegetable or chicken broth, followed by the black beans and diced tomatoes with their juice. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, allowing the flavors to meld together.
Using an immersion blender, partially blend the soup to create a creamy texture while still leaving some whole beans for texture. Alternatively, transfer about 2 cups of the soup to a blender, puree it, and return it to the pot.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped cilantro, diced avocado, and a dollop of Greek yogurt or sour cream, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 7375 mg | 321% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 17.4 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3152 mg | 67% | |
*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.
