Boulder Black Bean Soup

Warm up with a bowl of Boulder Black Bean Soup, a hearty, flavor-packed dish that’s as nourishing as it is delicious. This vegan-friendly recipe features a medley of wholesome ingredients like black beans, fire-roasted tomatoes, and vibrant vegetables, all infused with smoky spices like cumin and smoked paprika for a rich, earthy depth. A touch of lime juice brightens the flavors, while optional toppings such as creamy avocado, fresh cilantro, or plant-based yogurt add customizable flair. Perfect for meal prep or a cozy family dinner, this quick-prep black bean soup is ready in under an hour and pairs beautifully with crusty bread or tortilla chips. Whether you're seeking a comforting soup for chilly evenings or a protein-packed vegan meal, this dish is sure to satisfy!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 1 large red bell pepper, diced
• 1.5 teaspoons ground cumin
• 1 teaspoon ground smoked paprika
• 1 teaspoon dried oregano
• 4 cups black beans, canned, drained and rinsed
• 4 cups vegetable broth
• 1 15-ounce can fire-roasted diced tomatoes, canned
• 1 leaf bay leaf
• 1 whole lime, juiced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons cilantro, chopped (for garnish)
• 2 tablespoons sour cream or plant-based yogurt (optional, for garnish)
• 1 medium avocado, diced (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced carrot, diced celery, and diced red bell pepper. Cook for 5 more minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Sprinkle in the ground cumin, smoked paprika, and dried oregano. Stir to coat the vegetables with the spices and allow them to cook for 1 minute until fragrant.

Step 5

Add the black beans, vegetable broth, fire-roasted diced tomatoes (with their juices), and the bay leaf. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, to let the flavors meld.

Step 7

Remove the bay leaf and use an immersion blender to partially blend the soup to your desired consistency, leaving some chunks of beans and vegetables for texture.

Step 8

Stir in the lime juice, salt, and black pepper. Adjust the seasoning to taste, if necessary.

Step 9

Ladle the soup into bowls and garnish with chopped cilantro, sour cream or plant-based yogurt, and diced avocado, if desired.

Step 10

Serve warm with crusty bread or tortilla chips on the side.

Nutrition Facts

Serving size	2653.9 grams (2653.9g)

Amount per serving	% Daily Value*
Calories	1933

Total Fat 68.90g	88%
Saturated Fat 13.40g	67%
Polyunsaturated Fat 5.50g
Cholesterol 15mg	5%
Sodium 6622mg	288%
Total Carbohydrate 260.40g	95%
Dietary Fiber 88.70g	317%
Total Sugars 36.10g
Protein 83.00g	166%

Vitamin D 0IU	0%
Calcium 695mg	53%
Iron 24mg	131%
Potassium 5971mg	127%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 16.7%

Carbs: 52.2%