Easy Black Bean Soup
Easy homemade black bean soup recipe with 15-minute prep. Vegan, gluten-free, and packed with fiber for gut health.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, cut into small chunks
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes with green chiles
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 red bell pepper, diced
- 2 cups fresh spinach
- 1 lime, juiced
- Sea salt and black pepper to taste
- Fresh cilantro for garnish
- Greek yogurt for serving
Instructions
- 1
Heat extra-virgin olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
- 2
Add the diced yellow onion, carrots, and celery to the hot oil and sauté until the onion becomes translucent and the vegetables begin to soften, approximately 5-7 minutes.
- 3
Stir in the minced garlic and cook until fragrant, stirring constantly for about 1 minute to prevent browning.
- 4
Sprinkle the ground cumin, smoked paprika, dried oregano, and cayenne pepper over the vegetables and stir well to coat everything evenly, cooking for 30 seconds to bloom the spices.
- 5
Pour in the drained black beans, diced red bell pepper, and canned tomatoes with green chiles, stirring to combine all ingredients.
- 6
Add the vegetable broth and bring the mixture to a gentle boil over medium-high heat.
- 7
Reduce the heat to medium-low and simmer uncovered for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
- 8
Stir in the fresh spinach and cook until completely wilted, about 2-3 minutes.
- 9
Taste the soup and season with sea salt and black pepper as needed, remembering that the broth already contains some sodium.
- 10
Squeeze the lime juice into the pot and stir thoroughly to brighten all the flavors.
- 11
Ladle the soup into bowls and serve hot, topped with fresh cilantro and a dollop of Greek yogurt if desired.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Vegetable broth | Bone broth or mushroom broth | Bone broth provides additional collagen and amino acids for gut health, while mushroom broth adds umami depth and immune-supporting compounds |
| Canned diced tomatoes | Fresh tomatoes or low-sodium canned tomatoes | Fresh tomatoes reduce sodium intake significantly while providing more active lycopene for anti-inflammatory benefits |
| Greek yogurt garnish | Cashew cream or avocado | Cashew cream and avocado provide heart-healthy fats and probiotics without dairy, making it fully plant-based while maintaining creaminess |
| Sea salt for seasoning | Nutritional yeast or herbs like cilantro and lime | Nutritional yeast adds B vitamins and umami flavor while reducing sodium content; fresh herbs boost antioxidants without salt |
| Olive oil | Avocado oil or coconut oil | Avocado oil has a higher smoke point and similar anti-inflammatory properties; coconut oil offers medium-chain triglycerides for stable energy |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 265 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 480mg |
| Carbohydrates | 36g |
| Fiber | 11g |
| Sugar | 6g |
| Protein | 13g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
