Spicy Black Bean and Lime Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 28-ounce can crushed tomatoes
• 2 15-ounce cans black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• Optional toppings: avocado, sour cream, lime wedges

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 and jalapeño, cooking for an additional minute until fragrant.
3. 3 Add cumin and smoked paprika, toasting spices for 30 seconds.
4. 4 Pour in crushed tomatoes, black beans, vegetable broth, salt, and black pepper. Bring to a boil.
5. 5 Reduce heat and let simmer for 20 minutes.
6. 6 Stir in lime juice and cilantro. Taste and adjust seasoning if needed.
7. 7 Serve hot with desired toppings.

Equipment

• Large pot

Variations

• Add a handful of spinach or kale for extra greens during the last 5 minutes of simmering.

Substitutions

• If jalapeño is too spicy, use poblano pepper instead.

Pairings

• Pairs well with a fresh avocado salad or a simple green side salad.

Nutrition

Tips

• For a creamier texture, blend half the soup before stirring back into the pot.
• Adjust the spice level by adding more or less jalapeño to suit your taste.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with warm cornbread or a side of crispy tortilla strips.

FAQ