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A rich and smoky Southwestern soup made from scratch with dried black beans, fresh vegetables, and aromatic spices. This hearty, plant-based meal is deeply flavorful, comforting, and perfect for a healthy lunch or dinner.
For 6 servings
Prepare and cook the beans
Sauté the aromatics
Bloom the spices
A rich and smoky Southwestern soup made from scratch with dried black beans, fresh vegetables, and aromatic spices. This hearty, plant-based meal is deeply flavorful, comforting, and perfect for a healthy lunch or dinner.
This southwest recipe takes 75 minutes to prepare and yields 6 servings. At 147.16 calories per serving with 4.04g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
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Simmer the soup
Thicken and finish
Serve
This recipe is naturally vegan. Serve with a plant-based sour cream or yogurt for a creamy topping.
To save time, use two 15-ounce cans of black beans, rinsed and drained. Skip the soaking and pressure cooking steps and reduce the simmering water to 3 cups.
Stir in 1 cup of cooked quinoa or serve over a scoop of brown rice to add complete protein and make the meal even more filling.
For extra heat, add one finely minced jalapeño or serrano chili along with the onion and bell pepper.
Black beans are rich in dietary fiber, which supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
This soup provides a substantial amount of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
Black beans, bell peppers, and spices contain powerful antioxidants that help protect your cells from damage caused by free radicals.
The high fiber and low-fat content, combined with minerals like magnesium, contribute to cardiovascular health by helping to manage cholesterol and blood pressure.
Yes, black bean soup is very healthy. It's packed with plant-based protein, dietary fiber, and essential minerals like iron and magnesium. Making it from scratch with dried beans and no broth reduces sodium significantly.
A one-cup serving of this homemade black bean soup has approximately 200-250 calories, primarily from the beans and vegetables. Toppings like avocado will add extra calories.
Absolutely. To make a quicker version, substitute the dried beans with two 15-ounce cans of black beans. Be sure to rinse and drain them well to remove excess sodium.
Store leftover soup in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months. The flavors often get even better the next day.
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This recipe goes great with these complete meals
