Black Bean And Vegetable Soup
A hearty black bean and vegetable soup packed with tomatoes, peppers, and squash, perfect for a nutritious, flavorful meal suited for vegetarians and soup lovers alike.
Ingredients
Instructions
- In a large saucepan or Dutch oven, cook the onion in oil until tender.
- Add the chopped tomatoes, picante sauce, ground cumin, salt, and crushed basil leaves.
- Stir in the black beans, chopped green pepper, and squash.
- Cover and simmer until vegetables are tender, about 15 minutes.
Tips & Substitutions
For a richer flavor, try adding a splash of lime juice or a pinch of smoked paprika to the soup. If you prefer a spicier kick, incorporate diced jalapeños or use a spicier picante sauce. You can also substitute the black beans with pinto beans or lentils for variation. This soup is versatile and can be adjusted to fit various vegan recipes.
Serving Suggestions
Serve this hearty soup with a dollop of sour cream or avocado slices on top, and a sprinkle of fresh cilantro for added flavor. It pairs beautifully with George Strait's Flour Tortillas for a complete meal. Consider adding a side of Corn And Black Bean Salad to complement the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a saucepan over medium heat, stirring occasionally, until heated through. For a creamier texture, you can blend a portion of the soup before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean And Vegetable Soup contains roughly 435 calories, with 21g protein, 56g carbohydrates, and 23g fat. It is an excellent source of iron (222% of the Daily Value), calcium (73% of the Daily Value), and vitamin C (66% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1058mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze Black Bean and Vegetable Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove.
What vegetables can I add to the soup?
You can customize the soup by adding vegetables like zucchini, corn, or kale. Just ensure they are cut into small pieces and added during the cooking process for even tenderness. This flexibility makes it easy to adapt based on seasonal vegetables or personal preferences.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure that the picante sauce and any additional ingredients you use do not contain gluten. It's a healthy, hearty option for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).