Description
This comforting Vegetarian Creamy Black Bean Taco Soup is a hearty and wholesome dish that perfectly balances the earthy, dense texture of black beans with vibrant taco-inspired spices. By blending a portion of the beans, you achieve a luxurious, velvety consistency that feels indulgent without the need for meat. It is a quick, budget-friendly meal that utilizes simple pantry staples, making it a reliable favorite for busy weeknights when you need a warm, nutritious hug in a bowl.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 tablespoon taco seasoning
2 cans (15 oz each) black beans, rinsed and drained
1 can (15 oz) diced tomatoes with green chilies
4 cups vegetable broth
1/2 cup heavy cream, room temperature
1/4 cup fresh cilantro, chopped
1 lime, juiced
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and taco seasoning, cooking for 1 minute until fragrant.
Add the black beans, diced tomatoes with green chilies, and vegetable broth to the pot.
Bring the soup to a gentle simmer and cook for 15 minutes to allow flavors to meld.
Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
Stir in the heavy cream and lime juice.
Simmer for an additional 2-3 minutes until heated through.
Remove from heat, stir in fresh cilantro, and serve warm.
Notes
Top with shredded cheddar cheese, avocado slices, or crushed tortilla chips for added texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Use low-sodium vegetable broth if preferred to control salt content.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 30mg