Description
A warm, comforting black bean soup with smoky flavors and a bright finish from lime and cilantro. Quick to make in about 30 minutes.
Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Lime wedges for serving
- Chopped cilantro for garnish
Instructions
- Chop the onion and bell pepper, and mince the garlic. Rinse the black beans.
- In a large pot, heat a little oil over medium heat. Sauté the onion, garlic, and bell pepper until softened and fragrant, about 5–7 minutes.
- Add the black beans, vegetable broth, cumin, and chili powder to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth, or mash lightly for a chunkier texture. Season with salt and pepper. Serve hot with lime wedges and chopped cilantro.
Notes
Rinse canned beans well to reduce sodium. Adjust thickness of soup by adding more broth or simmering longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 520mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg