Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 cans black beans, drained and rinsed
- 1 cup diced tomatoes (optional)
- Salt and pepper to taste
- Lime juice to taste
- Fresh cilantro, for garnish
- Diced avocado, for garnish
- Sour cream, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant.
- Stir in cumin and smoked paprika, cooking for another minute.
- Add black beans, vegetable broth, and diced tomatoes if using. Bring to a simmer.
- Let the soup cook for 20-30 minutes, stirring occasionally.
- Use an immersion blender to blend part of the soup for a creamier texture, or leave it chunky if preferred.
- Adjust seasoning with salt, pepper, and lime juice to taste.
- Serve hot, garnished with cilantro, avocado, and sour cream.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg