Description
A hearty and flavorful vegetable soup with black beans, perfect for any time of the year.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion (chopped)
- 3 carrots (chopped)
- 1 rib celery (chopped)
- 4 cloves garlic (grated)
- 2 tsp cumin (ground)
- 1 tsp chipotle powder (more or less to taste. Sub ½ tsp red pepper flakes + 1 tsp smoked paprika)
- 3 cups vegetable broth (or more to taste)
- 3 cans (15 oz each) black beans
- 1 can (15 oz) diced tomatoes
- 4 bay leaves
- ½ tsp salt (or more to taste)
- ¼ tsp black pepper
- 1 lime (the juice + more for squeezing on top)
Instructions
- Sauté the Veggies and Spices – Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 onion, 3 carrots, and 1 rib celery; sauté for 5 minutes. Stir in 4 cloves garlic, 2 tsp cumin, and 1 tsp chipotle powder (or smoked paprika + red pepper flakes); cook for 1 minute until fragrant.
- Simmer the Soup – Add 3 cups vegetable broth, 3 cans (15 oz each) black beans, 1 can (15 oz) diced tomatoes, 4 bay leaves, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil, then simmer partially covered for 25 minutes.
- Blend and Finish – Blend 1–2 cups of soup for creaminess. Stir in juice from 1 lime, adjust seasoning, and add broth to thin if needed.
Notes
- This soup can be made ahead of time and stored in the refrigerator for 3-4 days.
- It can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soup, vegetable, black beans, healthy