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Healthy Black Bean Soup
Thick, hearty, and healthy black bean soup that makes a great base for fun add-ins!
Course
Entree
Cuisine
Soup
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
servings
Calories
81
kcal
Author
Lauren Goslin
Ingredients
2
Tbsp
olive oil
1
cup
yellow onion
chopped
¼
cup
green bell pepper
¾
cup
celery
chopped
½
cup
carrot
chopped
2
Tbsp
garlic
minced
2
tsp
chili powder
½
tsp
cumin
½
tsp
smoked paprika
dash
cayenne
as desired
1-2
tsp
sea salt
6
cups
cooked black beans
4
cups
water
2
Tbsp
apple cider vinegar
3
Tbsp
cilantro
chopped
Instructions
Heat the oil in a large pot.
Add in the veggies (onion, bell pepper, celery, carrot, garlic), along with one teaspoon of sea salt.
Saute for 8-10 minutes until softened.
Add in the spices, beans, and water.
Bring everything to a low boil and lower the heat to a simmer.
Cook 20 minutes.
Stir in the vinegar and cilantro.
Puree half of the soup (I just use an immersion blender until it looks how I like).
Season to taste and serve with toppings of your choice.
Notes
Nutrition facts based on using six cups of cooked, canned beans. WW SmartPoints: 3
Nutrition
Calories:
81
kcal
|
Carbohydrates:
9.3
g
|
Protein:
2.6
g
|
Fat:
3.7
g
|
Fiber:
3.3
g
|
Sugar:
1.6
g