Skip to content

Stay Warm This Winter With A Hearty, Fiber-Rich Black Bean Soup

Huma Chaudhry R.D., LDN
Author:
December 7, 2022
Huma Chaudhry R.D., LDN
Clinical Dietitian
By Huma Chaudhry R.D., LDN
Clinical Dietitian
Huma Chaudhry R.D., LDN is a Chicago based clinical Dietitian, nutrition blogger, and recipe creator. She uses her nutrition expertise to help hundreds of clients feel confident in their food choices.
Fresh Homemade Black Bean Soup with Avocado and Cilantro
Image by bhofack2 / iStock
December 7, 2022

Hearty and flavorful, this black bean soup is the perfect recipe to keep on hand for chilly winter days—and it's incredibly easy!

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

With a five-minute prep time and 30-minute cook time, you can quickly make this delicious plant-based soup with staples in your pantry (think vegetable broth base, tomato sauce, black beans).

Vegetables sautéed in spices (chili powder, turmeric, cumin) bring warmth and comforting flavors, while the addition of black beans and mindbodygreen's organic fiber potency+ make it a satisfying, fiber-rich meal that can keep you full for longer.*

Top with fresh cilantro, a lemon wedge, and grated cheese, and serve with tortilla chips for the perfect winter lunch or dinner!

Fiber-Rich Black Bean Soup

Serves 4

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

Ingredients 

  • 1 can black beans (15 oz)
  • 2 cups vegetable broth
  • 1 cup tomato sauce
  • ¼ cup onions, chopped
  • ¼ cup bell peppers, chopped
  • ½ cup carrots, chopped
  • ⅓ cup celery, chopped
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon ground pepper
  • 2 teaspoon garlic, minced
  • 1 tablespoon olive oil
  • 1½ scoops of mindbodygreen's organic fiber potency+
  • Fresh cilantro, lemon wedge, and grated cheese for garnish

Method

  1. Heat up olive oil in a pot. Add turmeric, cumin, chili powder, ground pepper, minced garlic, and chopped onion. Sauté for about 2 minutes on medium to low heat.
  2. Toss in celery, bell peppers, and carrots. Stir well to combine.
  3. Add tomato sauce, vegetable broth, and beans to the pot. Stir well.
  4. Bring the soup to a boil, then let the soup simmer on low heat with a lid covering half of the pot for about 30 minutes, stirring occasionally. 
  5. Add organic fiber potency+ and stir well. If the carrots need to soften a bit, let the soup simmer for a few more minutes. 
  6. Pour soup into serving bowls. Garnish with a lemon wedge, cilantro, and grated cheese, and serve with tortilla chips. Enjoy warm!
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

Black Bean Soup recipe originally shared on my blog, Dose of Nutrition.

If you are pregnant, breastfeeding, or taking medications, consult with your doctor before starting a supplement routine. It is always optimal to consult with a health care provider when considering what supplements are right for you.
Huma Chaudhry R.D., LDN
Huma Chaudhry R.D., LDN
Clinical Dietitian

Huma Chaudhry R.D., LDN is a Chicago based clinical Dietitian, nutrition blogger, and recipe creator. She uses her nutrition expertise to help hundreds of clients feel confident in their food choices. Huma also enjoys sharing accessible nutritious living tips and diverse, plant-forward recipes across her social media platforms. For some of Huma’s influencer insights, check out her blog at doseofnutrition.com.