Black Bean Vegetarian Soup
featured in 3 Meals, 1 Snack, $10 Meal Plan
This black bean vegetarian soup is hearty and filling, perfect for any meatless Monday meal. Packed with protein and fiber, this soup will keep you full and satisfied all day long.
Tasty Team
96% would make again
Total Time
33 minutes
33 min
Prep Time
10 minutes
10 min
Cook Time
23 minutes
23 min
Total Time
33 minutes
33 min
Prep Time
10 minutes
10 min
Cook Time
23 minutes
23 min
Ingredients
for 3 cups
- 2 tablespoons olive oil
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 cup tomato (200 g), with juice
- 15 oz canned black bean (425 g), 2 cans, drained
- 3 cups water (720 mL)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For Garnish
- 2 tablespoons red onion, diced
- 2 tablespoons fresh cilantro, chopped
Nutrition Info
- Calories 169
- Fat 3g
- Carbs 28g
- Fiber 10g
- Sugar 2g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
- Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
- Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
- Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
- Enjoy!
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