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Craving a bowl of warm goodness? Make this delicious vegetable soup with black beans and zucchini, and you’ll have a tasty meal ready in just 30 minutes!
Best Veggie Soup with Zucchini & Black Beans
This vegetable soup with black beans is a quick and easy way to raise your veggie intake while enjoying a delicious meal made with real ingredients. It’s as delish as my Mexican vegetable bean soup, but since it has no rice, it takes half the time! Woohoo!
The first spoonful of this soup is more than just comforting; it's hearty and packed with flavors and pleasant textures. And you can get all that -plus tons of nutrition- by chopping and stirring a few simple ingredients in a pot!
Ingredients
Onion, garlic, carrots, and diced tomatoes add tons of flavor to this soup, while zucchini and black beans bulk it up. For more deliciousness, you’ll also add ground cumin, chili powder, paprika (regular, smoked, or Spanish), cilantro, and tomato paste (it also thickens the soup). Vegetable broth is also a must. I top this soup with avocado and shredded cheddar cheese.
How to Make Vegetable Soup with Black Beans
You’ll get a visual in the recipe video, but in a nutshell, this soup comes together by cooking the onion and garlic in a large pot, then you stir in the tomato paste, seasonings, broth, half the cilantro, carrots, and tomatoes. After 15 minutes of simmering, you add the black beans and zucchini and keep cooking until the zucchini is tender.
What Other Veggies Can You Add?
If you don't have some of these ingredients or want to kick up the veggie factor, you can add celery, corn kernels, peas, potatoes, sweet potatoes, butternut squash, bell peppers, eggplant, or mushrooms, or cilantro.
What to Serve with Vegetable Soup
You can call this vegetable soup with black beans a meal, but there's always room to serve something delicious on the side, like an everyday side salad, balsamic roasted beets, or spicy roasted cauliflower.
Vegetable Soup with Black Beans and Zucchini
Watch how it’s made:
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 4 cups vegetable broth or stock
- ¼ cup fresh cilantro, chopped, divided
- 3 carrots, finely chopped
- 15- ounce can diced tomatoes, drained
- 15- ounce canned black beans, drained and rinsed
- 2 large zucchini, cut into ½-inch cubes
- 1 avocado, sliced, for topping
- Shredded Cheddar cheese, optional topping
Instructions
Cook the aromatics:
- In a large soup pot, heat oil over medium-high heat. Add the onion and garlic, and cook while stirring from time to time, until soft and translucent.
Simmer:
- Stir in the tomato paste, cumin, chili powder, paprika, and salt. Add the broth, half the cilantro, carrots, and tomatoes. Stir and bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
- Stir in the black beans and zucchini, cover, and continue to simmer for 5 to 7 minutes until the zucchini is tender.
Serve:
- Ladle soup into bowls and top with sliced avocado and cheese. Serve along with corn tortilla chips, either whole on the side or crumbled on top.
Chris says
This vegetable soup was delicious.
Rita says
Excellent. What’s more it’s GF and instead of cheese I topped it with brewers yeast and cashew yogurt. ( I’m dairy allergic)
Yummy. And so healthy.
Laura Fuentes says
Thank you for sharing you enjoyed this recipe!