Spanish Black Bean Soup Vegan
Warm, hearty, and bursting with bold, smoky flavors, this Spanish Black Bean Soup is the ultimate vegan comfort food. Perfectly spiced with smoked paprika, cumin, and a hint of cayenne, this soup is a flavor-packed blend of tender black beans, fire-roasted tomatoes, and sautéed vegetables, simmered to perfection in a rich vegetable broth. Creamy yet chunky, thanks to a partial blending technique, it’s satisfying and texturally intriguing. Ready in just 50 minutes and made with pantry-friendly ingredients, this recipe caters to weeknight ease while delivering a wholesome, plant-based meal. Garnish with fresh cilantro, a dollop of vegan sour cream, and a squeeze of lime for a zesty finish that truly elevates this gluten-free and nutritious dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic
- 1 medium, diced red bell pepper
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper
- 3 cups, cooked (or two 15-ounce cans, drained and rinsed) black beans
- 4 cups vegetable broth
- 1 15-ounce can fire-roasted tomatoes
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) freshly ground black pepper
- 2 tablespoons (freshly squeezed) lime juice
- 0.25 cup, chopped (optional, for garnish) fresh cilantro
- optional, for garnish vegan sour cream
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and cook for 5-7 minutes until softened and translucent.
Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
Add the smoked paprika, ground cumin, dried oregano, and cayenne pepper. Stir well to coat the vegetables in the spices.
Pour in the black beans, vegetable broth, and fire-roasted tomatoes (including the liquid). Stir to combine.
Add the bay leaf and bring the soup to a boil over medium-high heat.
Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer about 2 cups of soup to a blender, purée, and return it to the pot.
Stir in the lime juice, then season the soup with salt and freshly ground black pepper to taste.
Serve hot, garnished with fresh cilantro, a dollop of vegan sour cream (if using), and an extra lime wedge on the side.
Nutrition Facts
Calories |
3538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15273 mg | 664% | |
| Total Carbohydrate | 568.1 g | 207% | |
| Dietary Fiber | 193.3 g | 690% | |
| Total Sugars | 61.6 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1751 mg | 135% | |
| Iron | 55.2 mg | 307% | |
| Potassium | 3412 mg | 73% | |
*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.
