Description
Experience a warm, mindful embrace with this velvety Vegetarian Creamy Black Bean Taco Soup. This one-pot wonder balances protein-packed black beans with earthy spices and a luxurious texture. It is a wholesome, budget-friendly meal that comes together in under forty minutes, making it perfect for busy weeknights or restorative dinners. Finished with a burst of fresh lime and cilantro, this nourishing, plant-based soup will become a staple in your home.
Ingredients
2 tablespoons extra virgin 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, warmed to room temperature
1/4 cup fresh cilantro, chopped
1 lime, juiced
Instructions
Heat olive oil in a large pot over medium heat and sauté the onion until softened.
Add the minced garlic and taco seasoning, cooking for one minute until fragrant.
Stir in the black beans, diced tomatoes with green chilies, and vegetable broth.
Bring the soup to a gentle simmer and cook for 20 minutes to allow flavors to meld.
Use an immersion blender to partially blend the soup, leaving some texture for a creamy consistency.
Stir in the warmed heavy cream until well incorporated.
Remove from heat and stir in the fresh lime juice and chopped cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen nicely overnight. You can substitute the heavy cream with full-fat coconut milk for a vegan option.