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–+ servings
Black Bean Soup

Easy Black Bean Soup That's Healthy and Full of Flavor

This Easy Black Bean Soup is a healthy option, packed with protein and fiber, ideal for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can be swapped with any cooking oil
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 4 cups Vegetable Broth or chicken broth
  • 1 14.5-ounce can Fire-Roasted Diced Tomatoes
For the Soup
  • 2 cans Black Beans rinsed and drained
  • 1 can Diced Green Chilies or jalapeños for more spice
  • 1 medium Red Bell Pepper chopped
  • 2 teaspoons Chili Powder
  • 2 teaspoons Smoked Paprika
  • 2 teaspoons Ground Cumin
  • 1 lime Lime Juice freshly squeezed
  • to taste Salt
  • to taste Pepper
For the Toppings (optional)
  • 1/4 cup Chopped Cilantro
  • 1/2 cup Sour Cream
  • 1 cup Tortilla Strips
  • 1 medium Avocado sliced

Equipment

  • large soup pot
  • immersion blender

Method
 

Step‑by‑Step Instructions
  1. Sauté aromatics in olive oil over medium heat until the onion is translucent, about 5-7 minutes.
  2. Add minced garlic and sauté for another minute. Pour in vegetable broth, followed by tomatoes, black beans, chilies, and bell pepper. Stir in spices.
  3. Bring to a boil, then reduce heat to low and simmer for about 8-10 minutes.
  4. Blend the soup to your desired consistency using an immersion blender.
  5. Stir in lime juice and adjust seasoning with salt and pepper. Serve with optional toppings.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 700mgFiber: 12gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat before serving.

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