Description
This hearty and flavorful Black Bean Soup is a comforting dish perfect for chilly days. Packed with protein and fiber, this vegan and gluten-free soup is easy to make and delicious to enjoy.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 carrots, diced
- 3 cloves garlic, minced
Spices and Broth:
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 cups vegetable broth
Black Beans:
- 3 cans (15 ounces each) black beans, drained and rinsed
- 1 bay leaf
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Garnish:
- Sour cream
- Diced avocado
- Tortilla chips
Instructions
- Sauté Vegetables: Heat olive oil in a large pot, sauté onion, bell pepper, and carrots until tender.
- Add Spices: Stir in garlic, cumin, smoked paprika, and oregano; cook until fragrant.
- Cook Soup: Add vegetable broth, black beans, and bay leaf. Simmer for 20-25 minutes.
- Blend Soup: Use an immersion blender to blend part of the soup for desired consistency.
- Finish and Serve: Stir in lime juice and cilantro. Season with salt and pepper. Garnish with sour cream, avocado, and tortilla chips. Serve hot.
Notes
- For extra spice, add a diced jalapeño with the veggies.
- This soup stores well and tastes even better the next day.
- Serve with warm crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
