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black bean soup
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Easy Black Bean Soup with Avocado

Enjoy this warm and cozy soup on a cold day and you will have no regrets.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner, Lunch, Soup
Cuisine: Universal
Keyword: Budget-Friendly, dairy-free, Gluten-Free, High Protein, Plant-Based, Quick and Easy, Vegetarian
Servings: 8 people
Calories: 395kcal
Author: Chef Nichole


  • 2 teaspoons olive oil
  • 1 yellow onion diced small
  • 2 garlic cloves minced
  • 1 red bell pepper diced small
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground oregano
  • 4 cups black beans cooked (is using canned, rinse well)
  • 15 ounces diced tomatoes can
  • 4 cups vegetable broth
  • 1 avocado peeled, pit removed and diced small
  • 1/4 cup cilantro fresh, chopped
  • 1 lime cut into wedges


  • In a large soup pot, heat the olive oil on medium heat. Once hot, add the onion, garlic, and bell pepper. Cook for about 5 minutes or until the onions just being to soften. Stir in the cumin, paprika, pepper, salt, and oregano. Cook for another minute.
  • Stir in the beans, tomatoes and vegetable broth. Bring to a simmer and simmer for 30 minutes, uncovered.
  • Ladle into serving bowls and top with diced avocado and cilantro. Squeeze one lime wedge over each bowl of soup. Enjoy!


Serving: 1.5cups | Calories: 395kcal | Carbohydrates: 67g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Sodium: 267mg | Fiber: 18g | Sugar: 5g |
SmartPoints (Freestyle): 1
SmartPoints (Freestyle): 1