Are you craving a soul-warming, flavor-packed meal that's both nutritious and incredibly satisfying? Look no further than this Southwestern Vegetarian Black Bean Soup! In just 45 minutes, you'll create a vibrant, protein-rich dish that will transport your taste buds to the sun-drenched landscapes of Mexico. Whether you're a vegetarian, a health-conscious foodie, or simply someone who loves bold, comforting flavors, this soup is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cans black beans, rinsed and drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 1 tablespoon cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Prepare all ingredients by rinsing black beans, chopping onion, mincing garlic, and dicing bell pepper. Measure out spices and have vegetable broth ready.
- Heat a large soup pot or Dutch oven over medium heat. Add a small amount of olive oil to prevent sticking.
- Sauté chopped onions and bell peppers for 3-4 minutes until they become soft and slightly translucent, stirring occasionally to prevent burning.
- Add minced garlic and cook for an additional 30 seconds, allowing the garlic to become fragrant but not brown.
- Stir in cumin and chili powder, coating the vegetables and releasing the spices' aromatic oils for about 1 minute.
- Pour in the vegetable broth, diced tomatoes, and rinsed black beans. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, allowing flavors to meld together.
- Season with salt and pepper to taste. If desired, use a potato masher or the back of a spoon to slightly crush some beans for a thicker texture.
- Remove from heat and let sit for 5 minutes to allow flavors to further develop.
- Serve hot, garnished with fresh chopped cilantro. Optional: top with diced avocado, a dollop of sour cream, or shredded cheese.
Tips
- Bean Preparation: Always rinse canned black beans thoroughly to reduce sodium and remove excess starch.
- Spice Optimization: Toast your cumin and chili powder in the pot for 30-60 seconds before adding other ingredients to enhance their flavor profile.
- Texture Tricks: For a creamier soup, blend about 1 cup of the soup and return it to the pot, or use an immersion blender for a partial blend.
- Flavor Boosters: Consider adding a splash of lime juice at the end for brightness, or a dash of hot sauce for extra heat.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and deepen overnight.
- Garnish Generously: Fresh cilantro, diced avocado, or a dollop of Greek yogurt can elevate this soup from good to absolutely spectacular.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
