Description
This hearty and flavorful Black Bean Soup is a comforting dish perfect for any time of the year. With a blend of aromatic spices and wholesome ingredients, this vegan soup is easy to make and incredibly satisfying.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups cooked black beans (or 2 cans, drained and rinsed)
- 4 cups vegetable broth
- 1 bay leaf
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil: In a large pot over medium heat, sauté onion, carrot, and celery until softened.
- Add spices: Stir in garlic, cumin, chili powder, and smoked paprika; cook until fragrant.
- Cook the soup: Add black beans, broth, and bay leaf. Simmer for 20-25 minutes.
- Blend the soup: Partially puree the soup for desired consistency.
- Finish the soup: Stir in lime juice, cilantro, salt, and pepper. Adjust seasoning and serve.
Notes
- For a heartier soup, add cooked rice or quinoa before serving.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
