Description
A warm and comforting black bean soup with a thick, spoon-coating broth, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the chopped onion and minced garlic until fragrant, about 4 to 6 minutes, until the onion turns translucent.
- Add the cumin and chili powder, stirring for a minute until the spices bloom.
- Pour in the vegetable broth, black beans, and diced tomatoes, scraping the bottom to lift any browned bits.
- Bring to a boil and then reduce heat to simmer for about 20 minutes, uncovered.
- Season with salt and pepper, tasting for balance.
- Serve hot, garnished with fresh cilantro.
Notes
Mash some beans for a thicker broth or add fresh corn during the last simmering stage for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg