Description
This vibrant, plant-based black bean soup is the perfect cozy meal for busy days. Inspired by Latin American traditions, it combines hearty black beans with a fragrant aromatic base of onions, carrots, celery, and bell peppers. It is naturally vegan, gluten-free, and packed with fiber and protein. The secret to its velvety texture is a quick partial blend, creating a rich broth that feels both rustic and refined. Simple, wholesome, and delicious, this soup is an act of mindful self-care in a bowl.
Ingredients
1 tablespoon olive oil
1 large yellow onion, finely chopped
1 large carrot, diced
1 celery rib, sliced
1 red bell pepper, stemmed and diced
3 cloves garlic, minced
2 cans (15 oz each) black beans, drained and rinsed
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 tablespoon fresh lime juice
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, carrot, celery, and red bell pepper, sautéing until softened about 7 minutes.
Stir in the minced garlic, cumin, oregano, and smoked paprika, cooking for 1 minute until fragrant.
Add the black beans and vegetable broth, bringing the mixture to a gentle boil.
Reduce heat and simmer for 15 minutes to allow flavors to meld.
Use an immersion blender to pulse the soup a few times, leaving plenty of whole beans for texture.
Stir in the fresh lime juice and season with salt and pepper to taste.
Serve warm, topped with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The soup often tastes even better the next day as the flavors deepen. Customize with toppings like avocado slices, Greek yogurt or vegan sour cream, and extra lime wedges.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 3g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg