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Black Bean Vegetarian Soup

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1h

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6 servings

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Black Bean Vegetarian Soup is a hearty, flavorful, and nutritious dish that's perfect for any season. This comforting soup combines tender black beans with a medley of vegetables and aromatic spices, creating a rich and satisfying meal. The soup is naturally creamy from the pureed beans, while leaving some whole for texture. Packed with protein and fiber from the beans, and vitamins from the vegetables, this soup is not only delicious but also incredibly healthy. It's an excellent option for vegetarians and vegans, but tasty enough to please any palate. Easy to make and freezer-friendly, this Black Bean Vegetarian Soup is ideal for meal prep or a quick weeknight dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
4 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare vegetables

Dice the onion, carrots, celery, and red bell pepper. Mince the garlic cloves.

2
Sauté vegetables

In a large pot, heat olive oil over medium heat. Add diced vegetables and sauté for 5-7 minutes until softened.

3
Add spices

Stir in cumin, chili powder, oregano, and bay leaf. Cook for another minute until fragrant.

4
Add beans and liquids

Add black beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil.

5
Simmer

Reduce heat and simmer for 30 minutes, stirring occasionally.

6
Season

Add salt and black pepper. Adjust seasoning to taste.

7
Blend partially

Remove bay leaf. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.

8
Add lime juice

Stir in fresh lime juice.

9
Prepare garnish

Finely chop the fresh cilantro.

10
Serve

Ladle the soup into bowls and garnish with chopped cilantro. Serve hot.

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