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–+ servings

Black Bean Soup

hearty, vegan, comfort food
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Course Main Course
Cuisine American
Servings 6 people
Calories 271 kcal

Equipment

  • I prefer to make this soup on the stove in a Le Creuset Dutch Oven. An Instant Pot works well also using the saute mode to cook veggies, then add the rest and cook on the soup setting
  • Le Creuset Dutch Oven or Instant Pot both are available on Amazon.com

Ingredients
  
1x2x3x

  • 2 tbsp olive oil extra virgin
  • ½ cup diced carrots
  • ½ cup diced celery
  • 1 cup diced onion sweet maui onion
  • ½ cup diced red bell pepper
  • 4 cloves garlic crushed through a garlic press
  • 2 tbsp ground cumin
  • 1 ½ tsp smoked paprika
  • ½ cup chopped fresh cilantro
  • 1 15 oz can diced tomatoes
  • 3 ½ cups vegetable broth
  • 3 cans black beans 15oz each drained and rinsed
  • 1 cup frozen corn
  • 1 tbsp fresh squeezed lime juice

Instructions
 

  • In a Dutch Oven heat oil on medium heat. Add carrots, celery, onion, and red bell pepper stirring as need so the veggies do not stick to the bottom. Cook for about 5 to 8 minutes or until just starting to brown.
  • Add in, garlic, cumin, smoked paprika, and cilantro. Cook for another 2 to 3 minutes.
  • Add in diced tomatoes, broth, black beans, and corn. turn down heat to a low simmer. Cover and cook 20 to 30 minutes. Stir occasionally so the soup does not stick to the bottom.
  • When done add lime juice to soup.
  • If you would like a thicker soup, place 2 cups of the soup in a blender and blend until smooth. Add back into the pot with remaining soup.

Notes

Topping suggetions to serve with soup:
  1. chopped cilantro
  2. vegan sour cream
  3. diced green onion
  4. diced green chilies
  5. sliced avacado
  6. lime wedges

Nutrition

Calories: 271kcalCarbohydrates: 44gProtein: 13gFat: 6gSaturated Fat: 1gSodium: 572mgPotassium: 701mgFiber: 13gSugar: 4gVitamin A: 2862IUVitamin C: 22mgCalcium: 68mgIron: 4mg
Keyword hearty, vegan, comfort food
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