Ingredients
Scale
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the black beans, vegetable broth, diced tomatoes, cumin, chili powder, and paprika. Season with salt and pepper.
- Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Use an immersion blender to puree the soup until it reaches your desired consistency. Alternatively, you can blend the soup in batches using a stand blender.
- Stir in the lime juice and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Notes
- For added texture, reserve a portion of the black beans to add to the soup after blending.
- Top with avocado, sour cream, or shredded cheese if desired.
- For a smokier flavor, consider adding a dash of smoked paprika or chipotle in adobo.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 500 mg (varies with broth used)
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Healthy Black Bean Soup, Vegan Soup, High Fiber Soup, Easy Soup Recipe, Nutrient-Packed Soup