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Units Scale
- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 2 (15-ounce) cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- Salt and pepper to taste
- 1 Tablespoon lime juice
- Toppings: chopped cilantro, sour cream, diced avocado, shredded cheese, tortilla chips
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the cumin, smoked paprika, and chili powder. Cook for 1 minute to toast the spices and bring out their flavor.
- Add the black beans, vegetable brother, and diced tomatoes. Stir everything together and bring the soup to a simmer. Let it cook for about 15-20 minutes to allow the flavors to meld.
- For a thicker consistency, use an immersion blender to blend part of the soup. You can blend as much or as little as you like, depending on your preferred texture. Alternatively, transfer a portion of the soup to a blender, blend and return to the pot.
- Stir in the lime juice and season the soup with salt and pepper to taste. Adjust the spices if needed.
- Ladle the soup into bowls and top with your favorite toppings like chopped cilantro, sour cream, diced avocado, shredded cheese, or tortilla chips.