Black Bean Vegetarian Soup is a hearty, flavorful, and nutritious dish that's perfect for any season. This comforting soup combines tender black beans with a medley of vegetables and aromatic spices, creating a rich and satisfying meal. The soup is naturally creamy from the pureed beans, while leaving some whole for texture. Packed with protein and fiber from the beans, and vitamins from the vegetables, this soup is not only delicious but also incredibly healthy. It's an excellent option for vegetarians and vegans, but tasty enough to please any palate. Easy to make and freezer-friendly, this Black Bean Vegetarian Soup is ideal for meal prep or a quick weeknight dinner.
Ingredients
- 3 cup Black beans
- 1 cup Onion
- 1 cup Carrot
- 1 cup Celery stalks
- 1 cup Red bell pepper
- 3 oz Garlic clove
- 4 cup Vegetable broth
- 14 oz Diced tomatoes
- 2 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- Oregano
- 1 oz Bay leaf
- 1 teaspoon Salt
- Black pepper
Instructions
Prepare vegetables
Dice the onion, carrots, celery, and red bell pepper. Mince the garlic cloves.
Sauté vegetables
In a large pot, heat olive oil over medium heat. Add diced vegetables and sauté for 5-7 minutes until softened.
Add spices
Stir in cumin, chili powder, oregano, and bay leaf. Cook for another minute until fragrant.
Add beans and liquids
Add black beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil.
Simmer
Reduce heat and simmer for 30 minutes, stirring occasionally.
Season
Add salt and black pepper. Adjust seasoning to taste.
Blend partially
Remove bay leaf. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
Add lime juice
Stir in fresh lime juice.
Nutrition Facts
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