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A comforting and hearty soup brimming with black beans, carrots, celery, and bell peppers. This vegan recipe is packed with plant-based protein and fiber, making it a perfect wholesome meal for any day of the week.
For 4 servings
Cook the black beans
Sauté the vegetables
Toast the spices and simmer the soup
A comforting and hearty soup brimming with black beans, carrots, celery, and bell peppers. This vegan recipe is packed with plant-based protein and fiber, making it a perfect wholesome meal for any day of the week.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 144.23 calories per serving with 5.59g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
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Blend for creaminess (optional)
Finish and serve
Add one finely chopped jalapeño along with the garlic for a spicy kick.
Stir in 1 cup of cooked quinoa at the end for an extra boost of protein and texture.
Use two 15-ounce cans of black beans (rinsed and drained) instead of dry beans to save on soaking and cooking time.
Add a few handfuls of fresh spinach or kale during the last 5 minutes of simmering for added greens.
Black beans are an excellent source of plant-based protein, which is essential for muscle repair and building body tissues.
The combination of beans and vegetables provides a significant amount of dietary fiber, promoting healthy digestion and keeping you feeling full longer.
Carrots, bell peppers, and other vegetables supply essential vitamins like Vitamin A and C, as well as antioxidants that help protect your body from damage.
Yes, it is very healthy. It's packed with plant-based protein and dietary fiber from the black beans, and loaded with vitamins and minerals from the variety of fresh vegetables. It's naturally vegan, gluten-free, and low in fat.
A one-cup serving of this soup contains approximately 200-250 calories, making it a light yet filling meal option.
Absolutely. To save time, you can use two 15-ounce cans of black beans. Be sure to rinse and drain them well before adding to the soup to remove excess sodium.
Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 5 days. It also freezes very well for up to 3 months.
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