Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cans black beans, rinsed and drained
- 4 cups vegetable broth
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Diced avocado, for garnish
- Sour cream or Greek yogurt, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions, garlic, and bell pepper until soft.
- Stir in cumin and chili powder, cooking for another minute to toast the spices.
- Add black beans, vegetable broth, and lime juice. Bring to a simmer and let cook for 20 minutes.
- For a creamy texture, blend a portion of the soup and return it to the pot. Stir to combine.
- Taste and adjust seasonings with salt and pepper before serving.
Notes
Serve garnished with fresh cilantro, avocado, and sour cream. Great with crusty bread or cornbread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg