Hearty Vegan Potato and Black Bean Soup Recipe
Why You’ll Love This Soup
This hearty potato and black bean soup is the ultimate vegan comfort food that’s both nutritious and satisfying. Packed with plant-based protein from black beans and complex carbohydrates from potatoes, it’s a complete meal in one bowl. Perfect for meal prep, this gluten-free soup recipe comes together in under 45 minutes using simple ingredients you probably already have in your pantry.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 medium potatoes, cubed
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté vegetables: Heat olive oil in large pot over medium heat. Add onions, garlic, carrots, and celery. Cook until softened (5-7 minutes).
- Add potatoes and spices: Stir in cubed potatoes, cumin, paprika, and chili powder. Cook 2 minutes to toast spices.
- Simmer soup: Add black beans, diced tomatoes, and vegetable broth. Bring to boil then reduce to simmer for 20-25 minutes until potatoes are tender.
- Blend (optional): For creamier texture, blend half the soup using immersion blender.
- Season and serve: Adjust salt and pepper to taste. Serve hot with optional toppings.
Expert Tips & Variations
- Make it spicy: Add diced jalapeños or red pepper flakes
- Boost nutrition: Stir in 2 cups chopped kale or spinach
- Top with: Avocado slices, vegan sour cream, or tortilla strips
- Storage: Keeps in refrigerator for 5 days or freeze for 3 months
Nutritional Benefits
This healthy potato and black bean soup provides:
- 15g plant-based protein per serving
- 12g dietary fiber
- Rich in iron and potassium
- Excellent source of Vitamin C
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