Vegetarian Black Bean Soup

This healthy vegetarian black bean soup is full of veggies and protein, and with its Southwestern flavors it’s the perfect remedy for the winter blahs! Make it vegan or vegetarian if you like, by using vegetable instead of chicken broth.

After weeks of the whole family being under the weather, I thought it would be a good idea to put some healthy, healing soups on the menu. This vegetarian black bean soup was one of them. It’s flavorful, easy to make in under an hour, and leftovers freeze really well.

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Two bowls of vegetarian black bean soup garnished with avocado, sour cream, cilantro, lime and red pepper

What goes well with black bean soup?

With this kind of hearty, mildly spicy soup, I find toppings to be essential. We love traditional tortilla soup garnishes on ours. Sour cream, avocado, cilantro, a little cheese, and a slice of lime. With a few tortilla chips on the side (or even without), it’s a full delicious meal.

Here’s how I make this vegetarian black bean soup

  1. Start by chopping some vegetables. I like a lot of veggies in this soup, for color and flavor. Cook for about 10 minutes in a large pot or dutch oven, until they’re softened and starting to color a little.
  2. Stir in some minced garlic, cumin and (optionally) half a minced chipotle chile in adobo sauce. The chipotle chili gives it a little heat and some serious flavor, but you can also use half a fresh jalapeno or some crushed red pepper.

chopped red pepper, onions, carrots and celery on a cutting board, and being cooked in a dutch oven

3. Add the black beans, corn, and chicken or vegetable broth. Simmer for 15 minutes.

Sauteed vegetables and black beans in a dutch oven with chicken stock being pour on top

4. Purée the soup with an immersion blender, or in batches in a regular blender. You can make it perfectly smooth if you like, but I prefer to keep it a little chunky. You can even reserve some black beans and corn to stir in at the end for extra texture.

5. Last but not least, stir in a tablespoon or so of lime juice. This brightens up the flavor a lot and is, in my opinion, essential! Season with salt and pepper to taste.

Black bean soup simmering in a dutch oven, and being pureed with an immersion blender

Serve with toppings of your choice! Avocado, sour cream, cilantro and tortilla chips are our favorites.

A bowl of vegetarian black bean soup garnished with avocado, sour cream, cilantro, lime and red pepper

Enjoy!! xx

Sound good to you? If you make this easy vegetarian black bean soup, I would be thrilled and honored if you would take a pic and tag me on Instagram @ourhappymess!

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A bowl of vegetarian black bean soup garnished with avocado, sour cream, cilantro, lime and red pepper

Here are a few more favorite easy soups to beat the cold and keep you healthy!

Chicken Tortilla Soup

Indian-spiced Carrot Ginger Soup

Minestrone Soup

Chicken Noodle Soup

And if you’re looking for even more easy dinner inspiration, follow me on Pinterest, Instagram, Facebook or Twitter. Or subscribe in the sidebar on the right to get every new recipe in your inbox 🙂

Products I Used to Make this Vegetarian Black Bean Soup

A bowl of vegetarian black bean soup garnished with avocado, sour cream, cilantro, lime and red pepper
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Vegetarian Black Bean Soup

This healthy vegetarian black bean soup is full of veggies and protein, and with its Southwestern flavors it's the perfect remedy for the winter blahs.
Course Soup
Cuisine American
Keyword black bean soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 208 kcal
Author Ann

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 celery rib chopped
  • 1 large carrot chopped
  • 1/2 red bell pepper chopped
  • 3 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1/2 chipotle chile canned in adobo sauce minced (or more to taste)*
  • 2 cans black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 4 cups chicken or vegetable broth
  • 1 tablespoon fresh lime juice more to taste
  • salt and pepper to taste

Optional garnishes: sour cream, avocado, grated cheese, chopped red onion, cilantro, tortilla chips

Instructions

  1. In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion, celery, carrot and red pepper, and cook, stirring occasionally, for about 10 minutes until the vegetables are tender and starting to color.

  2. Stir in the minced garlic, cumin, and 1/2 chipotle chile, and cook for one more minute.

  3. Add the black beans, corn, and chicken broth to the pot and bring to a boil. Reduce the heat to low and simmer for 15 minutes.

  4. Use an immersion blender to puree the soup to the desired consistency, smooth or a little chunky. Alternatively, use a regular blender and blend in batches.

  5. Stir in the lime juice and season with salt and pepper to taste.

Recipe Notes

* chipotle chiles in adobo sauce add great flavor, but if it's not a flavor you enjoy and you still want a little heat, you can use 1/2 minced jalapeno instead (add it at the beginning to the onions and other vegetables), or just add some crushed red pepper or hot sauce to taste before serving.

Nutrition Facts
Vegetarian Black Bean Soup
Amount Per Serving
Calories 208 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 602mg 25%
Potassium 606mg 17%
Total Carbohydrates 31g 10%
Dietary Fiber 9g 36%
Sugars 1g
Protein 9g 18%
Vitamin A 41.7%
Vitamin C 34.9%
Calcium 5.1%
Iron 16.8%
* Percent Daily Values are based on a 2000 calorie diet.



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