Tangy Black Bean Soup
Warm up your taste buds with this flavorful and satisfying Tangy Black Bean Soup—a vibrant blend of wholesome ingredients that’s perfect for any occasion! This quick and easy recipe combines hearty black beans, smoky spices like cumin and paprika, and the bright zest of fresh lime juice for a harmonious balance of bold flavors. Fire-roasted diced tomatoes add a delicious depth, while a touch of cilantro and optional garnishes like creamy avocado slices and crispy tortilla chips make every bowl irresistible. With just 10 minutes of prep time and a total of 25 minutes to whip up, this vegetarian soup is not only simple but also packed with plant-based protein and fiber. Serve it as a comforting main dish or pair it with a side salad for an easy meal. Ideal for busy weeknights or meal prep, this tangy black bean soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 3 cups black beans, drained and rinsed
- 4 cups vegetable broth
- 1 14-ounce can fire-roasted diced tomatoes
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 medium avocado, sliced (optional garnish)
- 1 cup tortilla chips (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-6 minutes, until the onion is soft and translucent.
Stir in the minced garlic, cumin, chili powder, smoked paprika, and oregano. Cook for 1-2 minutes, stirring constantly, until fragrant.
Add the black beans, vegetable broth, and fire-roasted diced tomatoes (with their juice) to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.
Using an immersion blender, partially blend the soup to reach your desired consistency. You can also transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.
Remove the pot from heat and stir in the chopped cilantro.
Ladle the soup into bowls and garnish with sliced avocado and tortilla chips, if desired.
Serve warm and enjoy this hearty and tangy black bean soup!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 9.1 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1433 mg | 30% | |
*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.
