Description
A bold and smoky spicy black bean soup perfect for warming up during the winter with its satisfying flavors.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, cumin, and chili powder, cooking for another minute until fragrant.
- Add black beans, vegetable broth, and diced tomatoes to the pot.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Season with salt and pepper to taste.
- Use an immersion blender to partially blend the soup for a thicker consistency, if desired.
- Stir in lime juice before serving.
- Garnish with fresh cilantro and serve hot.
Notes
- For extra heat, add a chopped jalapeño with the onions.
- Serve with crusty bread or over rice for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg