Description
A hearty, flavorful soup with layers of smoky spices, tender black beans, and fresh cilantro that delivers satisfying comfort in every bowl.
Ingredients
Scale
- 2 cups dried black beans, soaked overnight
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 jalapeño peppers, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cayenne pepper
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 2 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- 1. Drain and rinse soaked black beans thoroughly.
- 2. Heat olive oil in a large pot over medium heat.
- 3. Add onion and bell pepper, cook 5-7 minutes until softened.
- 4. Stir in garlic and jalapeños, cook 1 minute until fragrant.
- 5. Add all spices, stir constantly for 30-60 seconds until fragrant.
- 6. Add broth, beans, tomatoes, and bay leaves. Bring to boil.
- 7. Reduce heat and simmer partially covered 1.5-2 hours until beans are tender.
- 8. Remove bay leaves and blend half the soup with immersion blender.
- 9. Season with salt and pepper to taste.
- 10. Stir in lime juice and cilantro before serving.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Soup thickens when cooled – add broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 890mg
- Fat: 5g
- Carbohydrates: 48g
- Fiber: 18g
- Protein: 15g