Description
A hearty black bean soup that’s quick to prepare, filling, and healthy. Perfect for a comforting meal, garnished with your favorite toppings.
Ingredients
Units
Scale
- 1/2 red onion, peeled and diced
- 2 cloves garlic, finely chopped
- 1 carrot, peeled and diced
- 1 stalk of celery, diced
- 1 red pepper, diced
- 2 cups (400 grams) black beans, drained
- 2 cups (400 grams) chopped tomatoes
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1 bay leaf
- Salt and pepper to taste
- Optional garnishes: sour cream, avocado, cilantro, grated cheddar cheese
Instructions
- In a medium soup pot, heat a tablespoon of oil over medium heat. Add the diced onion, garlic, carrot, celery, and red pepper. Sauté for about 5 minutes until the vegetables are softened.
- Add the black beans, chopped tomatoes, vegetable broth, chili powder, and bay leaf to the pot. Stir to combine.
- Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and let it simmer for 30 minutes. Stir occasionally.
- Remove the bay leaf and season the soup with salt and pepper to taste.
- Serve hot, garnished with sour cream, avocado, cilantro, or grated cheddar cheese, if desired.
Notes
For extra heat, increase the chili powder or add hot sauce. Serve with a side salad and corn muffins for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup is versatile and can be adjusted with different spices or additional vegetables.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6 grams
- Sodium: 800 mg
- Fat: 5 grams
- Carbohydrates: 40 grams
- Fiber: 12 grams
- Protein: 10 grams
- Cholesterol: 0 mg