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A hearty and flavorful Southwestern soup packed with black beans, smoky spices, and a bright hint of lime. This classic is incredibly easy to make, perfect for a comforting weeknight dinner, and comes together in just over 30 minutes.
Sauté Aromatics
Toast the Spices
Simmer the Soup
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A hearty and flavorful Southwestern soup packed with black beans, smoky spices, and a bright hint of lime. This classic is incredibly easy to make, perfect for a comforting weeknight dinner, and comes together in just over 30 minutes.
This southwestern recipe takes 35 minutes to prepare and yields 4 servings. At 301.64 calories per serving with 8.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Thicken and Finish
Serve
Add 1-2 canned chipotle peppers in adobo sauce (minced) along with the garlic for a smoky, spicy kick.
Incorporate 1 cup of frozen corn during the last 5 minutes of simmering for extra sweetness and texture.
Stir in 1 cup of cooked quinoa or brown rice at the end to make the soup a more substantial meal.
Use full-fat coconut milk instead of blending for a rich, creamy texture, or use a vegan sour cream for garnish.
Black beans are rich in soluble and insoluble fiber, which aids digestion, promotes a feeling of fullness, and can help regulate blood sugar levels.
This soup provides a substantial amount of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
The high fiber content can help lower cholesterol levels, and the soup is low in saturated fat. Black beans also contain compounds that support cardiovascular health.
Black beans, vegetables, and spices like cumin and oregano are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Yes, it is very healthy. Black beans are an excellent source of plant-based protein, dietary fiber, folate, and essential minerals like iron and magnesium. This soup is low in fat and packed with nutrients from the vegetables and spices.
A 1.5-cup serving of this soup, without toppings, contains approximately 280-320 calories. The final count will vary based on toppings like avocado and sour cream.
Absolutely. You will need about 1 cup of dried black beans. Soak them overnight, then drain and cook in fresh water for 1-1.5 hours, or until tender. Then, proceed with the recipe as written.
Yes, this recipe is naturally vegan and gluten-free. Just ensure your vegetable broth is certified gluten-free and choose vegan toppings like avocado or dairy-free sour cream.
To increase the heat, you can add a minced jalapeño or serrano pepper with the onion, add 1/4 to 1/2 teaspoon of cayenne pepper with the other spices, or stir in a dash of your favorite hot sauce before serving.
Leftover black bean soup can be stored in an airtight container in the refrigerator for up to 4-5 days. The flavors often get even better the next day.