Description
A quick and flavorful black bean soup recipe that is perfect for a cozy meal. This vegetarian and vegan-friendly soup is packed with protein and fiber, making it a healthy and satisfying choice.
Ingredients
Scale
For the soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh chopped cilantro for garnish
Optional toppings:
- Diced avocado
- Shredded cheese
- Sour cream
Instructions
- Heat olive oil: In a large pot, heat olive oil over medium heat.
- Sauté veggies: Add diced onion and sauté until softened. Stir in garlic and red bell pepper.
- Add ingredients: Add black beans, diced tomatoes, vegetable broth, and seasonings. Bring to a boil, then simmer.
- Blend: Use an immersion blender to partially blend the soup for desired texture.
- Finish and serve: Stir in lime juice, adjust seasoning, and serve hot with garnishes.
Notes
- For extra flavor, consider adding a diced jalapeño with the bell pepper.
- This soup freezes well for convenient meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
