Yummy Black Bean Soup

Warm up with a bowl of hearty and flavorful Yummy Black Bean Soup, a wholesome dish that's as nourishing as it is delicious. This one-pot recipe combines protein-packed black beans, nutrient-rich vegetables like carrots and celery, and bold spices like cumin, smoked paprika, and oregano to create a comforting, satisfying meal. A dash of lime juice adds a tangy brightness, while optional toppings like fresh cilantro, creamy dollops of sour cream, and crunchy tortilla chips take it to the next level. Perfect for busy weeknights, this easy-to-make soup comes together in under an hour and can be partially blended for a luxuriously creamy texture. Vegan-friendly and loaded with plant-based goodness, this black bean soup is sure to become a favorite for cozy family dinners or meal preps.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 whole yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 large carrots, diced
• 2 stalks celery stalks, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoons red pepper flakes (optional)
• 3 15-ounce cans black beans, drained and rinsed
• 4 cups vegetable broth
• 1 15-ounce can canned diced tomatoes
• 1 whole bay leaf
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh cilantro, chopped (optional for garnish)
• 0 sour cream or vegan alternative (optional for topping)
• 0 tortilla chips (optional for serving)

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.

Step 4

Sprinkle the cumin, smoked paprika, oregano, and red pepper flakes (if using) over the vegetables. Stir well to combine and cook for 1 minute until fragrant.

Step 5

Add the black beans, vegetable broth, canned diced tomatoes, and the bay leaf to the pot. Stir everything together.

Step 6

Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes to allow the flavors to meld.

Step 7

After 20 minutes, remove the bay leaf. Use an immersion blender to puree part of the soup directly in the pot for a creamier texture, leaving some beans and vegetables whole. (Alternatively, transfer about 2 cups of the soup to a blender, puree, and return it to the pot.)

Step 8

Stir in the lime juice, salt, and black pepper. Taste the soup and adjust the seasonings if needed.

Step 9

Ladle the soup into bowls and garnish with freshly chopped cilantro, a dollop of sour cream or vegan alternative, and a side of tortilla chips if desired.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	3197.5 grams (3197.5g)

Amount per serving	% Daily Value*
Calories	2299

Total Fat 67.70g	87%
Saturated Fat 14.20g	71%
Polyunsaturated Fat 9.20g
Cholesterol 24mg	8%
Sodium 5500mg	239%
Total Carbohydrate 335.90g	122%
Dietary Fiber 104.70g	374%
Total Sugars 46.80g
Protein 103.20g	206%

Vitamin D 0IU	0%
Calcium 947mg	73%
Iron 32mg	177%
Potassium 6812mg	145%

*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: 25.8%

Protein: 17.4%

Carbs: 56.8%