Yummy Black Bean Soup
Warm up with a bowl of hearty and flavorful Yummy Black Bean Soup, a wholesome dish that's as nourishing as it is delicious. This one-pot recipe combines protein-packed black beans, nutrient-rich vegetables like carrots and celery, and bold spices like cumin, smoked paprika, and oregano to create a comforting, satisfying meal. A dash of lime juice adds a tangy brightness, while optional toppings like fresh cilantro, creamy dollops of sour cream, and crunchy tortilla chips take it to the next level. Perfect for busy weeknights, this easy-to-make soup comes together in under an hour and can be partially blended for a luxuriously creamy texture. Vegan-friendly and loaded with plant-based goodness, this black bean soup is sure to become a favorite for cozy family dinners or meal preps.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 whole yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons red pepper flakes (optional)
- 3 15-ounce cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 whole bay leaf
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- sour cream or vegan alternative (optional for topping)
- tortilla chips (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion, and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
Sprinkle the cumin, smoked paprika, oregano, and red pepper flakes (if using) over the vegetables. Stir well to combine and cook for 1 minute until fragrant.
Add the black beans, vegetable broth, canned diced tomatoes, and the bay leaf to the pot. Stir everything together.
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.
After 20 minutes, remove the bay leaf. Use an immersion blender to puree part of the soup directly in the pot for a creamier texture, leaving some beans and vegetables whole. (Alternatively, transfer about 2 cups of the soup to a blender, puree, and return it to the pot.)
Stir in the lime juice, salt, and black pepper. Taste the soup and adjust the seasonings if needed.
Ladle the soup into bowls and garnish with freshly chopped cilantro, a dollop of sour cream or vegan alternative, and a side of tortilla chips if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 5500 mg | 239% | |
| Total Carbohydrate | 335.9 g | 122% | |
| Dietary Fiber | 104.7 g | 374% | |
| Total Sugars | 46.8 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 947 mg | 73% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 6812 mg | 145% | |
*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.
