LunchDinnerMain Course

Hearty Vegan Black Bean Soup

Name: Hearty Vegan Black Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: latin_american, mexican
Ingredients: 1 tbsp olive oil; 1 pcs yellow onion chopped; 1 pcs carrot chopped; 1 pcs celery stalk chopped; 3 clove garlic minced; 1.5 tsp cumin ground; 1 tsp chili powder; 0.5 tsp dried oregano; 2 can canned black beans rinsed and drained; 4 cup vegetable broth; 1 can diced tomatoes undrained; 1 pcs bay leaf dried; 0.5 tsp salt; 0.25 tsp black pepper ground; 1 tbsp lime juice freshly squeezed; 2 tbsp fresh cilantro chopped

This robust black bean soup is packed with flavor from aromatic vegetables and spices, offering a comforting and satisfying meal. It's naturally vegan and gluten-free, making it a great option for various dietary needs.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Easy
Per serving: 250 kcal

VeganVegetarianGluten-free

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 tbspolive oil
1 pcsyellow onion, chopped
1 pcscarrot, chopped
1 pcscelery stalk, chopped
3 clovegarlic, minced
1.5 tspcumin, ground
1 tspchili powder
0.5 tspdried oregano
2 cancanned black beans, rinsed and drained
4 cupvegetable broth
1 candiced tomatoes, undrained
1 pcsbay leaf, dried
0.5 tspsalt
0.25 tspblack pepper, ground
1 tbsplime juice, freshly squeezed

garnish

2 tbspfresh cilantro, chopped

Equipment

immersion blender (optional) · measuring cups · ladle · measuring spoons · large pot · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
Cook’s note: Using a heavy-bottomed pot helps prevent scorching.
2
Add the chopped onion, carrot, and celery to the pot.
3
Sauté the vegetables for 5-7 minutes, or until they begin to soften.
About 7 min
4
Stir in the minced garlic, ground cumin, chili powder, and dried oregano.
5
Cook for another minute until fragrant, stirring constantly.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Add the rinsed and drained black beans, vegetable broth, undrained diced tomatoes, bay leaf, salt, and black pepper to the pot.
7
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, allowing the flavors to meld.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
8
Remove the bay leaf from the soup.
9
Using an immersion blender, carefully blend about half of the soup directly in the pot until it reaches your desired consistency, leaving some whole beans for texture.
About 3 min
Cook’s note: Alternatively, transfer half of the soup to a regular blender, blend, and return to the pot. Be cautious with hot liquids in a blender.
10
Stir in the fresh lime juice.
Cook’s note: Lime juice brightens the flavors considerably.
11
Taste and adjust seasonings as needed.
About 1 min
12
Ladle the hot soup into bowls and garnish with fresh cilantro.
Cook’s note: Serve with a side of crusty bread or tortilla chips.

Per serving

Nutrition

70%Score

Calories: 250kcal
Protein: 12.4g
Carbs: 38.3g
Fat: 5.4g
Fibre: 10.5g
Sugar: 7.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.