Description
A hearty, healthy, vegan-friendly black bean soup packed with earthy flavors, vibrant veggies, and creamy texture—all ready in under an hour.
Ingredients
Scale
- 2 cups black beans, soaked overnight (or two 15-oz cans, rinsed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Drain and rinse soaked black beans (or rinse canned beans if using).
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, celery, and bell pepper; sauté 5–7 minutes until softened.
- Stir in black beans, diced tomatoes, broth, cumin, chili powder, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer 25–30 minutes.
- Blend partially with an immersion blender for creaminess (optional).
- Serve hot, garnished with fresh cilantro.
Notes
For extra creaminess, blend half the soup. Add lime juice before serving to brighten flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg