Vegan Black Bean Soup with Cilantro
Cozy up with a bowl of hearty and wholesome Vegan Black Bean Soup with Cilantro, a recipe brimming with zesty flavors and nutrient-rich ingredients. Infused with earthy cumin, smoky paprika, and a bright squeeze of lime, this protein-packed soup offers a vibrant blend of tender black beans, fire-roasted tomatoes, and a medley of aromatic vegetables. The fresh cilantro adds a refreshing herby finish, while optional toppings like creamy avocado and crunchy tortilla chips elevate each spoonful. Perfect as a comforting weeknight dinner or meal prep favorite, this one-pot dish is ready in just 45 minutes and sure to satisfy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 15-ounce can diced tomatoes (fire-roasted, if possible)
- 3 15-ounce cans canned black beans, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- 1 medium lime, juiced
- 0.5 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium avocado (optional, for topping)
- 1 cup tortilla chips (optional, for serving)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the cumin, smoked paprika, and chili powder, cooking for another 1 minute until fragrant.
Add the canned diced tomatoes, black beans, vegetable broth, and bay leaf to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Remove the bay leaf from the soup.
Using an immersion blender, purée the soup slightly until it reaches your desired consistency. You can also transfer a portion of the soup to a blender, blend, and return it to the pot.
Stir in the lime juice and chopped cilantro. Add salt and black pepper to taste.
Serve hot, optionally topped with sliced avocado and tortilla chips.
Nutrition Facts
Calories |
2681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6437 mg | 280% | |
| Total Carbohydrate | 380.5 g | 138% | |
| Dietary Fiber | 108.6 g | 388% | |
| Total Sugars | 28.1 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 856 mg | 66% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 6508 mg | 138% | |
*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.
