Slow-Simmered Black Bean and Root Vegetable Soup
A deeply flavorful vegetable soup featuring earthy root vegetables and protein-rich black beans, simmered until tender for a nourishing meal. This vegetarian-inspired soups ready in about 50 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 2, peeled and diced carrots
- 2, peeled and diced parsnips
- 1 medium, diced potato
- 1 can (15 oz), drained and rinsed black beans
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 bay leaf
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and 3 minced garlic cloves, cooking for 3-4 minutes until translucent and fragrant.
- Step 2: Add 2 diced carrots, 2 diced parsnips, and 1 diced potato, stirring to coat with oil. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Step 3: Stir in 1 can (15 oz) drained and rinsed black beans, 4 cups vegetable broth, 1 tsp smoked paprika, and 1 bay leaf. Season with salt and pepper to taste.
- Step 4: Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 30 minutes, until vegetables are tender.
- Step 5: Discard bay leaf, stir in 1/4 cup chopped cilantro, and adjust seasoning if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Black Bean and Root Vegetable Soup take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Black Bean and Root Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Black Bean and Root Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Black Bean and Root Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Black Bean and Root Vegetable Soup?
Vegetarian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This soup is amazing! My family loved it, especially the kids who usually hate vegetables. The black beans and root veggies create the perfect earthy flavor.
- ★★★★★
A perfect comfort food on a cold day. The slow simmer really brings out the flavors. Made it for dinner guests and they were impressed!
- ★★★★☆
Great recipe overall, but I found it a bit bland. I added extra cumin and a splash of apple cider vinegar to brighten it up. Still, it was hearty and satisfying.
