bowl of soup with a meatball and slice of zucchini visible with text that reads black bean meatball soup

Whether the weather’s cooled down and you want a warm, filling meal or you’re in the mood for a light meatball dish, this is the perfect solution. These vegetarian meatballs are surprisingly easy to make and add a lovely texture to a vegetable soup broth. It’s great served with a salad, salsa, and tortillas.

Let’s Get Cooking!

Equipment & Ingredients:

Jump to recipe below for exact amounts.

  • Equipment: food processor, mixing bowl, Dutch oven or large stock pot, immersion blender or traditional blender
  • Meatball dry ingredients: oats, ground cumin, paprika, ground black pepper, salt
  • Meatball wet ingredients: cooked (or canned) black beans, egg, olive oil
  • Soup broth ingredients: olive oil, onion, tomatoes, bell pepper, water, fresh cilantro
  • Soup seasoning: ground cumin, paprika, ground black pepper, salt, thyme, dried parsley
  • Soup add-ins: carrot, zucchini

Video Overview

Start with Your Meatball Mixture

dry oats and spices in a food processor
ground oats and spices in a food processor

Blend dry ingredients into a coarse flour using a food processor or blender. Transfer to a mixing bowl and set aside.

cooked beans and egg in a food processor
blended beans in a food processor

Working in batches if needed, blend wet ingredients into a smooth paste using a food processor. It’s okay to have a few whole beans left, but a smoother texture will hold together easier.

ground oats and bean paste in a mixing bowl.
blended oats and bean mixture

Add bean mixture to mixing bowl. Stir to combine wet and dry ingredients. This will form a thick dough. Allow to rest while you start your soup broth.

Start Your Soup Broth

Prep your veggies:

  • chop onion into bite-sized pieces
  • core and quarter tomatoes (will make about 3-4 cups)
  • chop bell pepper into bite-sized pieces (makes about 1 cup)
  • rinse 1 large handful of fresh cilantro leaves and stems (about 1 cup) and set aside
  • peel carrots and slice into 1/4-inch slices (makes about 1 cup) and set aside
  • slice zucchini into 1/8-inch-thick circles (makes about 1 cup) and set aside

Cook your veggies:

raw chopped onion in a large pot
chopped onions cooking in a large pot

Heat olive oil in a Dutch oven or large stock pot over medium heat.

Add chopped garlic to pot. Cook garlic, stirring frequently, until it begins to soften and becomes translucent.

chopped onions, tomatoes, and spices in a large Dutch oven

Add tomatoes, bell pepper, and soup seasoning to pot.

Cook, stirring frequently, until tomatoes begin to break down and bell pepper begins to soften.

cooked onions and tomatoes submerged in water in a pot
cooked tomatoes and onion submerged in water in a large pot with a hand adding fresh cilantro to the pot

Turn off heat and add water to pot. Start with about 4 cups for the measurements of vegetables used in this recipe. You can add more if needed to reach your desired consistency later.

Add fresh cilantro to pot.

Blend with immersion blender to desired consistency. You can also transfer to a traditional blender or food processor in batches to blend your soup broth.

Finish with Meatballs, Carrots, and Zucchini

Add chopped carrots and zucchini to pot.

Form 1.5-inch balls with your bean mixture and drop into soup. Don’t be afraid to really press them together as you form them.

Turn heat to medium and cook, covered, until carrots and zucchini are softened.

That’s It! Dinner’s Ready!

And there you have it! Your delicious meatball soup is ready to serve.

Enjoy!

Recipe & Video Recap

bowl of soup with meatballs adn zucchini slicces

Black Bean Meatball Soup

A warm and filling vegetarian meatball soup with zucchini and carrot.
Prep Time 25 minutes
Cook Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Servings 5
Calories 399 kcal

Equipment

  • food processor
  • mixing bowl
  • Dutch oven or large crock pot
  • immersion blender or a traditional blender

Ingredients
  

Black Bean Meatballs

    Dry Ingredients

    • 1.5 cups oats
    • 1 tsp ground cumin
    • 1 tsp paprika
    • ½ tsp fresh ground black pepper
    • ¼ tsp salt

    Wet Ingredients

    • 3 cups cooked black beans or 2 15-ounce cans, rinsed
    • 1 egg
    • 3 tbsp olive oil

    Soup

      Broth

      • 1/4 cup olive oil
      • 1 onion diced (2 cups)
      • 7 tomatoes cored and quartered (about 3-4 cups)
      • 1 bell pepper diced (1 cup)
      • 4 cups water or to desired consistency
      • 1 cup fresh cilantro leaves and stems

      Seasoning

      • 2 tsp ground cumin
      • 2 tsp paprika
      • 1/2 tsp black pepper
      • 1/2 tsp salt
      • 2 tsp thyme
      • 1 tsp dried parsley

      Add-Ins

      • 3 medium carrots peeled and sliced (1 cup)
      • 1 zucchini sliced into 1/8-inch-thick circles (1 cup)

      Instructions
       

      Start by prepping your meatballs:

      • Blend dry ingredients in a food processor into a coarse flour. Transfer to a mixing bowl and set aside.
      • Next, blend wet ingredients in a food processor into a smooth paste. It’s okay to have a few whole beans left, but a smoother texture will hold together easier.
      • Add wet ingredient paste to mixing bowl and stir to combine wet and dry ingredients. This will form a thick dough.
      • Set aside while you start on your soup broth.

      Make your soup broth:

      • Heat olive oil over medium heat in Dutch oven or large stock pot until shimmering.
      • Add onion to pot. Cook onion until it begins to soften and turn translucent.
      • Add tomatoes and bell pepper.
      • Add soup seasoning.
      • Cook, stirring frequently, until bell pepper begins to soften and tomatoes break down.
      • Turn off heat.
      • Add water and fresh cilantro. Blend with immersion blender to desired consistency. You can also transfer to a traditional blender in batches.

      Add your soup add-ins and meatballs:

      • Add chopped carrots and zucchini to pot.
      • Form 1.5-inch balls with your bean mixture and drop into soup.
      • Turn heat to medium and cook, covered, until carrots and zucchini are softened.

      Video

      Keyword Beans New Ways, Black Beans, Gluten-Free, Soup, Vegetarian

      Nutrition Information

      Sering size: 1 cup of broth with 2-3 meatballs.

      Total servings: 5

      Amount per serving

      Calories: 399

      Total Fat 23.2g

      Saturated Fat 3.5g

      Cholesterol 33mg

      Sodium 408mg

      Total Carbohydrate 42.2g

      Dietary Fiber 10.5g

      Total Sugars 9.6g

      Protein 10.7g

      Vitamin D 3mcg

      Calcium 89mg

      Iron 4mg

      Potassium 1004mg

      Recommended Articles

      Leave a Reply