Description
A hearty, nutritious black bean soup packed with plant-based protein, vegetables, and bold spices—ready in just 45 minutes for a satisfying meal anytime.
Ingredients
Scale
- 2 cups black beans (soaked overnight) or 3 cans (15 oz each), drained and rinsed
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onions and sauté 3–4 minutes until translucent.
- Stir in garlic, carrots, celery, and bell pepper; cook 5–7 minutes until softened.
- Add black beans, diced tomatoes, broth, cumin, and chili powder. Ensure beans are covered by 2 inches of liquid.
- Bring to a boil, then reduce to a gentle simmer and cook 25–30 minutes, stirring occasionally.
- Blend part of the soup with an immersion blender if creamier texture is desired.
- Season with salt and pepper to taste, garnish with cilantro, and serve warm.
Notes
Use canned beans for quicker cooking. Blend 1–2 cups of soup for a naturally creamy consistency without dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 4g
- Sodium: 580mg
- Fat: 5.1g
- Saturated Fat: 1g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15.2g
- Protein: 14.8g
- Cholesterol: 0mg
Keywords: black bean soup, bean soup, healthy soup, plant-based soup, quick soup recipe