Vegetarian Black Bean Soup
Vegetarian Black Bean Soup is bursting with flavor. Onions and peppers are sautéed with spices and blended with black beans for a healthy, light and delicious soup. Serves 6 in about 45 minutes.
Ingredients
- 2 teaspoons extra light olive oil
- 1 medium yellow onion diced small
- 1 small red bell pepper diced small
- 1 large jalapeño finely diced (ribs and seeds removed for less heat)
- 4 cloves garlic minced
- kosher salt
- 2 teaspoons ground cumin toasted if you can find it
- 1/2 teaspoon paprika
- 1/2 teaspoon Mexican oregano or use regular oregano
- 1 tablespoon tomato paste
- 30 ounces canned black beans rinsed and drained
- 4 cups vegetable broth (or 1 quart)
- 1 bay leaf
- 1/2 lime juiced
- black pepper freshly ground
Instructions
- Add olive oil, onion, pepper, jalapeño, garlic with a pinch of kosher salt to a dutch oven and heat on medium to medium-low. Stir and sauté until tender, about 8 minutes.
- Stir in cumin, paprika and oregano. Stir and cook 1 minute before stirring in tomato paste. Cook for 1 minute.
- To that, add in the black beans, broth and bay leaf. Cover and bring to a low boil on medium-high heat, then reduce to low and simmer for 30 mintues.
- Add in lime juice, cilantro and season with black pepper and kosher salt to taste.
- Transfer half of the soup to a blender and blend until smooth, then add back to the soup pot. Alternatively, you could use a stick blender and pulse the soup a few times until desired consistency.
- Serve hot soup into bowls and garnish with desired toppings like; greek yogurt (or sour cream), diced red onion, cilantro and extra jalapeño.
Nutrition
Serving: 1g | Calories: 113kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 187mg | Fiber: 4g | Sugar: 8g