Vegetarian Black Bean Soup
Warm up your soul with this hearty Vegetarian Black Bean Soup, a vibrant and nutrient-packed meal that’s as easy to make as it is delicious. Featuring a rich blend of tender black beans, colorful vegetables like carrots, celery, and green bell pepper, and aromatic spices including cumin, smoked paprika, and chili powder, this recipe delivers layers of flavor with every spoonful. Simmered in a flavorful vegetable broth and brightened with a splash of fresh lime juice, this plant-based soup is both comforting and satisfying. Ready in just 45 minutes, it’s the perfect gluten-free and vegan option for weeknight dinners or meal prep. Garnish with fresh cilantro, and serve with crusty bread or tortilla chips for a cozy, complete meal you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 2 medium (diced) Carrots
- 2 medium (diced) Celery stalks
- 1 medium (diced) Green bell pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 3 cups (rinsed and drained) Canned black beans
- 4 cups Vegetable broth
- 1 14-ounce can Diced tomatoes
- 1 Bay leaf
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 2 tablespoons Fresh lime juice
- 0.25 cup (chopped, optional for garnish) Fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic, diced carrots, celery, and bell pepper. Cook for another 5-6 minutes, stirring occasionally, until the vegetables soften.
Add the ground cumin, smoked paprika, dried oregano, and chili powder. Stir well to coat the vegetables in the spices, cooking for about 1 minute until fragrant.
Mix in the black beans, vegetable broth, diced tomatoes, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.
Remove the bay leaf. If you prefer a slightly thicker consistency, use an immersion blender to puree a portion of the soup, or blend 1-2 cups of the soup in a blender and stir it back into the pot.
Stir in the fresh lime juice and adjust seasonings to taste.
Serve hot, garnished with chopped fresh cilantro if desired. Pair with crusty bread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 7.2 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1046 mg | 22% | |
*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.
