Vegetarian Vegan Black Bean Soup
Warm up with this hearty and flavorful Vegetarian Vegan Black Bean Soup, a comforting one-pot meal that’s both nourishing and satisfying. Packed with wholesome ingredients like black beans, vibrant vegetables, and aromatic spices such as cumin and smoked paprika, this soup boasts a rich, smoky flavor that’s perfect for any season. The slight tang of fresh lime juice brightens the dish, while optional garnishes like creamy avocado and fresh cilantro add a delightful finish. Ready in just 45 minutes, this protein-rich, plant-based recipe is not only easy to make but also incredibly versatile, making it ideal for weeknight dinners or meal prepping. Perfect for a healthy vegan comfort food fix, this black bean soup will become a go-to favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 4 minced garlic cloves
- 2 medium (diced) carrots
- 2 diced celery stalks
- 1 medium (diced) red bell pepper
- 3 cups (or 2 cans, rinsed and drained) canned black beans
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup (chopped, optional for garnish) fresh cilantro
- 1 sliced (optional for garnish) avocado
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, diced celery, and red bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the cumin, chili powder, smoked paprika, and oregano to the pot. Stir well to coat the vegetables with the spices and cook for 1 minute until fragrant.
Pour in the vegetable broth, canned diced tomatoes (with their juices), and black beans. Add the bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Remove the bay leaf from the soup. For a creamier texture, use an immersion blender to partially blend the soup, or transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the lime juice and taste to adjust the seasoning if needed with more salt or pepper.
Serve hot, garnished with chopped cilantro, sliced avocado, and an extra drizzle of lime juice if desired.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 9410 mg | 409% | |
| Total Carbohydrate | 389.7 g | 142% | |
| Dietary Fiber | 147.7 g | 528% | |
| Total Sugars | 53.3 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1152 mg | 89% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 9712 mg | 207% | |
*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.
