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A rich and savory vegan black bean soup, packed with flavor from cumin and chili powder. This comforting, one-pot meal is ready in under 30 minutes and perfect for a quick and satisfying dinner.
For 4 servings
Sauté the aromatics
Simmer the soup
Blend for texture
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A rich and savory vegan black bean soup, packed with flavor from cumin and chili powder. This comforting, one-pot meal is ready in under 30 minutes and perfect for a quick and satisfying dinner.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 169.21 calories per serving with 4.24g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Finish and serve
Stir in 1 cup of cooked quinoa at the end for a complete protein boost and added texture.
Use pre-chopped onions and garlic to cut down on prep time, making this a true 20-minute meal.
Reduce the chili powder to 1/4 tsp and omit the smoked paprika to make it less spicy. Serve with tortilla chips for dipping.
Cook dried black beans from scratch instead of using canned beans to make this recipe even more economical.
Black beans are an excellent source of protein, which is essential for muscle repair and building body tissues.
The high fiber content in black beans supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Avocado and olive oil provide monounsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Onions, garlic, and spices contain various antioxidants that help combat oxidative stress and inflammation in the body.
Yes, this soup is very healthy. It's packed with plant-based protein and fiber from the black beans, which aids digestion and promotes fullness. It's also low in saturated fat and rich in essential minerals like iron and magnesium.
One serving of this Hearty Black Bean Soup contains approximately 300 calories, making it a light yet satisfying meal. The calories come from the beans, olive oil, and a small amount from the avocado garnish.
Absolutely! This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the fridge and reheat on the stove. Garnish fresh after reheating.
This soup is great on its own, but also pairs well with crusty bread, cornbread, or a side of brown rice. A simple green salad also makes a refreshing accompaniment.
