Description
This quick black bean soup recipe is full of flavor and protein and comes together in less than 30 minutes!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 1 large carrot, diced
- 1 small red bell pepper, diced
- 5 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon each: chili powder, chipotle powder
- 2 cups vegetable broth
- 4 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 lime
- toppings: chopped cilantro, crumbled cotija (or shredded cheddar) cheese, diced avocado, diced red onion
Instructions
- Sauté. Heat the oil in a large stockpot over medium-high heat. Add the onion, carrot, bell pepper and sauté for 6 minutes, stirring occasionally. Add in the garlic, cumin, chili powder and chipotle powder and sauté, stirring frequently, for 2 minutes.
- Simmer. Add the vegetable broth and black beans and stir to combine.
- Blend. Add the fire-roasted tomatoes plus 1 heaping cup of the black bean soup to a blender and purée until smooth. Add the mixture to the soup, along with about 1 tablespoon of the fresh lime juice, and stir to combine. (If you prefer a less chunky soup, you can blend an additional 1-2 cups of the soup until smooth and add it back to the soup.) Simmer for 5 minutes, or just move ahead if you’re in a hurry.
- Season. Taste and season with more lime juice, salt and pepper if needed.
- Serve. Serve warm, garnished with all of your favorite toppings, and enjoy!
