EASY Smoky Vegetarian Black Bean Soup

Vegetarian black bean soup served with fruits and vegetables

3.47 from 13 votes

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Course: Soup

Keyword: plant-based, pulses

Prep Time: 10

Cook Time: 20

Servings:

Calories: 245kcal

Ingredients

1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1 large red bell pepper, chopped
3 cloves garlic, chopped
1 teaspoon smoked paprika
½ teaspoon cumin
⅛ - ¼ teaspoon cayenne pepper
2 (15.5-ounce) cans black beans, undrained
2 cups vegetable broth
1 tablespoon lime juice
Toppings such as cilantro, scallions, red onions, avocado, plain Greek yogurt

Instructions

Heat a large pot over medium heat. Add the olive oil and swirl to cover the pan. Add the chopped onion and bell pepper. Sauté about 5 minutes.
Add the garlic, smoked paprika, cumin and cayenne pepper. Stir.
Add the undrained beans and the vegetable broth. Bring the contents of the pot to a low boil, and heat about 15 minutes.
Blend half of the soup. If you have an immersion blender, blend the soup while still in the pot about halfway. If you use a stand blender, carefully transfer about 3 cups of soup to the blender and process until smooth. Combine the blended and unblended soups. Add the lime juice and stir.
Serve with Greek yogurt and toppings of your choice.

Notes

This soup is not for you, if you watch your sodium intake. Alternatively, you can drain and rinse the beans and use low-sodium vegetable broth. If you drain the beans, you'll need an additional cup or so of broth or water.

For my carb-counting folks with diabetes, round out this meal without the bread. Instead fill up on non-starchy vegetables like broccoli, zucchini and carrots. If you prefer a smaller portion, a 1-cup serving of soup provides 29 g carbohydrate, 9 g fiber, 9 g protein, and 162 calories.

Nutrition