Spanish Black Bean Soup Vegan

Warm, hearty, and bursting with bold, smoky flavors, this Spanish Black Bean Soup is the ultimate vegan comfort food. Perfectly spiced with smoked paprika, cumin, and a hint of cayenne, this soup is a flavor-packed blend of tender black beans, fire-roasted tomatoes, and sautéed vegetables, simmered to perfection in a rich vegetable broth. Creamy yet chunky, thanks to a partial blending technique, it’s satisfying and texturally intriguing. Ready in just 50 minutes and made with pantry-friendly ingredients, this recipe caters to weeknight ease while delivering a wholesome, plant-based meal. Garnish with fresh cilantro, a dollop of vegan sour cream, and a squeeze of lime for a zesty finish that truly elevates this gluten-free and nutritious dish.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic
• 1 medium, diced red bell pepper
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.25 teaspoons cayenne pepper
• 3 cups, cooked (or two 15-ounce cans, drained and rinsed) black beans
• 4 cups vegetable broth
• 1 15-ounce can fire-roasted tomatoes
• 1 bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons (or to taste) freshly ground black pepper
• 2 tablespoons (freshly squeezed) lime juice
• 0.25 cup, chopped (optional, for garnish) fresh cilantro
• 0 optional, for garnish vegan sour cream

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the diced onion and cook for 5-7 minutes until softened and translucent.

Step 3

Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.

Step 4

Add the smoked paprika, ground cumin, dried oregano, and cayenne pepper. Stir well to coat the vegetables in the spices.

Step 5

Pour in the black beans, vegetable broth, and fire-roasted tomatoes (including the liquid). Stir to combine.

Step 6

Add the bay leaf and bring the soup to a boil over medium-high heat.

Step 7

Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.

Step 8

Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer about 2 cups of soup to a blender, purée, and return it to the pot.

Step 9

Stir in the lime juice, then season the soup with salt and freshly ground black pepper to taste.

Step 10

Serve hot, garnished with fresh cilantro, a dollop of vegan sour cream (if using), and an extra lime wedge on the side.

Nutrition Facts

Serving size	(4846.8g)

Amount per serving	% Daily Value*
Calories	3538.4

Total Fat 67.0g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 15273.0mg	0%
Total Carbohydrate 568.1g	0%
Dietary Fiber 193.3g	0%
Total Sugars 61.6g
Protein 192.8g	0%

Vitamin D 0IU	0%
Calcium 1750.6mg	0%
Iron 55.2mg	0%
Potassium 3412.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.5%

Protein: 21.1%

Carbs: 62.3%