Description

This thick and comforting black bean soup is packed with protein, fiber, and bold flavors. It’s an easy one-pot meal that’s perfect for a cozy dinner or meal prep. Serve it with tortilla chips, avocado, or a dollop of sour cream!

Ingredients

2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 bell pepper, diced (red or green)
1 carrot, diced
2 cans (15 oz each) black beans, drained and rinsed
3 cups vegetable broth (or chicken broth)
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 can (10 oz) diced tomatoes with green chilies
1 tablespoon lime juice

1/4 cup chopped fresh cilantro (optional)

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Instructions

Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onions, garlic, bell pepper, and carrot. Cook for about 5 minutes until softened.
Add spices & beans: Stir in the cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
Simmer: Add the black beans, diced tomatoes, and broth. Bring to a simmer and let cook for 20 minutes, stirring occasionally.
Blend (optional): For a thicker soup, blend half the soup using an immersion blender or regular blender, then mix it back in.
Finish with lime & cilantro: Stir in the lime juice and cilantro (if using). Taste and adjust seasoning.

Serve & enjoy! Ladle into bowls and top with avocado, sour cream, cheese, or tortilla chips!

Notes

Spicy version: Add a diced jalapeño or extra chili powder.
Protein boost: Stir in cooked shredded chicken or chorizo.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.