Description
A comforting and nutritious black bean soup packed with flavor and protein.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 1 rib celery, chopped
- 3 cloves garlic, grated
- 2 teaspoons cumin or curry powder
- 1 teaspoon smoked paprika or chipotle powder
- 1/4 teaspoon red pepper flakes
- 3 cups vegetable broth
- 3 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or more to taste)
- Black pepper to taste
- 1 lime, juiced
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook for about 3 minutes until softened.
- Stir in grated garlic, cumin, smoked paprika (or chipotle), and red pepper flakes; cook for 1 minute until fragrant.
- Add vegetable broth, black beans, crushed tomatoes, dried oregano, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer partially covered for 20 minutes.
- Blend about 2 cups of the soup until smooth and stir back into the pot. Add more broth if a thinner consistency is desired.
- Stir in lime juice, taste for salt, and serve warm topped with cilantro or avocado.
Notes
For a chunkier texture, skip blending and mash some beans with a spoon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg