Description
A flavorful and easy black bean soup with a zesty kick.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 tablespoon lime juice
- Salt and black pepper to taste
- Optional toppings: sour cream, shredded cheese, chopped cilantro, diced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute more until fragrant.
- Pour in vegetable broth, black beans, and diced tomatoes with green chilies. Bring to a boil.
- Reduce heat and simmer for at least 20 minutes, or longer for flavors to meld.
- Using an immersion blender, blend about half of the soup until slightly thickened. Alternatively, scoop out 2 cups of soup, blend, and return to the pot.
- Stir in lime juice. Season with salt and pepper to taste.
- Serve hot, with your favorite toppings.
Notes
- For a smoother soup, blend the entire batch.
- Add a pinch of cayenne pepper for extra heat.
- This soup freezes well.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: black bean soup, zesty soup, vegetarian soup, easy soup, quick soup, vegan soup, gluten-free soup