Description
Black Bean Soup is a rich, savory dish packed with protein, fiber, and bold flavors. Made with tender black beans, aromatic vegetables, and warm spices, this soup is both filling and nutritious. Ready in under an hour, it’s perfect for a quick weeknight meal or meal-prep option for busy days.
Ingredients
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- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- 1 tbsp lime juice (freshly squeezed)
- 1/4 cup chopped cilantro (optional)
Instructions
- Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onions, garlic, and bell pepper. Cook until softened and fragrant.
- 2. Add the Beans and Spices
- Stir in the black beans, cumin, smoked paprika, salt, black pepper, and diced tomatoes. Cook for a few minutes to blend the flavors.
- 3. Simmer the Soup
- Pour in the vegetable broth and bring to a gentle simmer. Let it cook for about 30 minutes, stirring occasionally.
- 4. Blend for a Creamy Texture
- Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
- 5. Finish with Lime Juice and Cilantro
- Stir in the fresh lime juice and chopped cilantro before serving.
Notes
- If using dried beans, soak them overnight and simmer until tender before adding to the soup.
- To make it spicier, add diced jalapeños or a dash of cayenne.
- Adjust the thickness by blending more or adding mashed black beans.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 220
- Sugar: 5g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 650mg
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg