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
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2 tablespoons olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 bell pepper, diced (red or green)
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1 carrot, diced
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2 cans (15 oz each) black beans, drained and rinsed
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3 cups vegetable broth (or chicken broth)
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1 teaspoon cumin
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1 teaspoon smoked paprika
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1/2 teaspoon chili powder
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1/2 teaspoon oregano
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon black pepper
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1 can (10 oz) diced tomatoes with green chilies
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1 tablespoon lime juice
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1/4 cup chopped fresh cilantro (optional)
Instructions
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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.
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Add spices & beans: Stir in the cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
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Simmer: Add the black beans, diced tomatoes, and broth. Bring to a simmer and let cook for 20 minutes, stirring occasionally.
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Blend (optional): For a thicker soup, blend half the soup using an immersion blender or regular blender, then mix it back in.
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Finish with lime & cilantro: Stir in the lime juice and cilantro (if using). Taste and adjust seasoning.
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Serve & enjoy! Ladle into bowls and top with avocado, sour cream, cheese, or tortilla chips!
Notes
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Spicy version: Add a diced jalapeño or extra chili powder.
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Protein boost: Stir in cooked shredded chicken or chorizo.
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Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.