Black Bean Soup
This easy Cuban soup is ready in about 35 minutes and makes 4 servings. Black beans, onion and garlic carry the flavour. The cooking is mostly simmering and sautéing. It is vegan, vegetarian and gluten-free. It is on the lighter side, at about 310 calories and 16 g of protein per serving.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
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Ingredients
For 4 servings
- 800 gblack beans
- 1onion
- 4 clovesgarlic
- 1bell pepper
- 2 tspground cumin
- 1 tspsmoked paprika
- 500 mlvegetable broth
- 1lime
- 2 tbspolive oil
- 1 handfulfresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Dice the onion and bell pepper, and mince the garlic. Sauté for 5 minutes until the vegetables are softened.
- Add the ground cumin and smoked paprika. Stir for 30 seconds until fragrant. Drain and rinse the black beans and add them to the pot along with the vegetable broth.
- Bring to a boil, then simmer for 20 minutes. Mash about one-third of the beans against the side of the pot with a spoon to thicken the soup while keeping some texture.
- Squeeze in the juice of the lime and season with salt. Serve topped with chopped fresh cilantro.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 16 g
- Fat
- 8 g
- Carbs
- 46 g
Approximate values for one serving.
About this recipe
- Cuisine: Cuban
- Dish type: Soup
- Diet: vegan, vegetarian, gluten-free
- In cookbook: Soups, Stews & Chilis
