Description
A hearty and flavorful Daniel Fast Black Bean Soup made with simple plant-based ingredients, perfect for a nourishing and satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 (15-ounce) cans black beans, drained and rinsed
- 3 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and bell pepper and sauté for 4–5 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and black pepper.
- Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes.
- Use an immersion blender to partially blend the soup for a thicker texture, or transfer a portion to a blender and blend carefully before returning to the pot.
- Stir in lime juice and adjust seasoning to taste.
- Serve warm, garnished with fresh cilantro if desired.
Notes
- For a spicier soup, add a pinch of cayenne pepper or diced jalapeño.
- This soup stores well in the refrigerator for up to 4 days.
- Freeze in airtight containers for up to 3 months.
- Serve with brown rice or whole-grain bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
