Black Bean Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, seeded and minced
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Sour cream or avocado (optional, for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, bell pepper, and jalapeño; cook for another 3 minutes.
3. 3 Add black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring to a boil.
4. 4 Reduce heat and simmer for 20 minutes, allowing flavors to meld.
5. 5 Stir in lime juice and adjust seasoning if needed.
6. 6 Ladle into bowls and garnish with cilantro, sour cream, or avocado if desired.

Nutrition

Tips

• For a smokier flavor, add a teaspoon of chipotle chili powder.
• If you prefer a thicker soup, mash some of the beans with a potato masher.
• This soup tastes even better the next day as the flavors deepen.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat.

Serving Suggestions

• Serve with warm cornbread or a side of crusty bread.
• Pair with a fresh green salad for a complete meal.

FAQ