This comforting black bean soup is the kind of meal that checks all the boxes: nourishing, satisfying, and genuinely delicious. It’s built from simple, wholesome ingredients that come together into a rich, flavorful bowl that feels both grounding and energizing — perfect for lunch, dinner, or easy leftovers.
Black beans provide plant-based protein and fiber to help support steady energy and fullness, while olive oil delivers heart-healthy fats. The mix of onions, garlic, bell pepper, and warming spices adds depth of flavor along with antioxidants that support overall health. Finished with a touch of cheddar for creaminess, this soup strikes a great balance between comfort and nutrition.
It’s a reminder that eating well doesn’t have to be complicated — just thoughtful, flavorful, and designed to support how you move, feel, and live each day.
Related: Chicken Tortilla Soup Recipe
Vegetarian | Makes 3 servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium yellow bell pepper, chopped
2 teaspoons cumin
1 teaspoon chili flakes or cayenne pepper (optional)
salt and pepper, to taste
2 (15-ounce/425-gram) cans black beans, drained and rinsed
2 medium tomatoes, chopped
4 cups (946 milliliters) veggie broth
½ cup (170 grams) reduced-fat shredded cheddar cheese
Instructions
- Heat a large heavy pot over medium heat and add olive oil.
- When hot, add onions, garlic and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Add spices and cook for another minute, then add beans, tomatoes and broth.
- Bring to a boil, then reduce heat and let simmer 15 minutes. Puree half the soup in a blender and add back to pot.
- Serve topped with cheese.
Per serving: 368 calories | 15 grams protein | 55 grams carbs | 5 grams fat
Meal Prep & Storage Tip
This soup is great for meal prep and tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months — just thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
