Description
A rich, earthy, protein-packed black bean soup that delivers exceptional flavor, impressive nutrition, and incredible versatility—all in under an hour.
Ingredients
Scale
- 2 cups black beans (soaked overnight or rinsed canned beans)
- 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 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Soak beans overnight or rinse canned beans thoroughly. Drain well.
- Heat olive oil in a large pot. Add onion, garlic, carrot, celery, and bell pepper. Sauté 5–7 minutes until softened.
- Add beans, tomatoes, broth, cumin, chili powder, salt, and pepper. Stir to combine.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes.
- Blend one-third of the soup with an immersion blender for creaminess (optional).
- Ladle into bowls and garnish with cilantro or favorite toppings.
Notes
Blend only part of the soup—never the entire batch—to maintain the ideal hearty, rustic texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1.5 cups
- Calories: 186
- Sugar: 5g
- Sodium: 1036mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35.2g
- Fiber: 13.5g
- Protein: 10.8g
- Cholesterol: 0mg
Keywords: black bean soup, healthy soup, vegan soup, high fiber soup