Simply Scratch · by Laurie McNamara★ 5.0 (4)
Vegetarian Black Bean Soup
NUTRITION · PER SERVING42M COOK
CAL 10%·PRO 22%
CARBS 35G67% OF CAL
9G FIBER22G OTHER4G TOTAL SUGAR
FAT 4G16% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian black bean soup bursting with flavor from onions, peppers, and warm spices like cumin and paprika. Light, healthy, and warming. Ready in under an hour.
mainmexicansoupbeans🫕 dutch oven🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 42M
CAL 10%·PRO 22%
CARBS 35G67% OF CAL
9G FIBER22G OTHER4G TOTAL SUGAR
FAT 4G16% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 30m
- Sodium
- 1015mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 500mg
- Calcium
- 79mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 1015MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.