Smoky Black Bean Soup
A hearty, protein‑packed vegan soup with a hint of smoke and spice.
This soup starts by sautéing onion, garlic and spices in olive oil, then simmering black beans in broth until tender. Finish with lime juice and cilantro for brightness.
• Updated 4/25/2025
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
4
Ingredients
- Vegetable Broth - 1 l
- Garlic - 2 cloves
- Tomato Paste - 1 tbsp
- Black Gram (Urad Dal) - 300 g
- Cilantro - 2 tbsp
- Onion - 1 piece
- Salt - 1 to taste
- Cumin - 1 tsp
- Lime - 1 piece
- Chili Powder - 1 tsp
- Olive Oil - 2 tbsp
Directions
Step 1
Dice 1 onion and mince 2 garlic cloves.
Step 2
Heat 2 tbsp olive oil in a pot; sauté onion and garlic until soft, about 3 min.
Step 3
Stir in 1 tsp ground cumin and 1 tsp chili powder; cook 1 min.
Step 4
Add 300 g black beans and 1 l vegetable broth; bring to a simmer.
Step 5
Cook 30 min until beans are very tender.
Step 6
Purée half the soup for creamy texture, leaving some beans whole.
Step 7
Season with salt to taste.
Step 8
Stir in juice of 1 lime and garnish with chopped cilantro.
Step 9
Serve hot.
Nutrition Facts (per serving)
200
Calories
6g
Fat
30g
Carbs
12g
Protein