Description
A bold and hearty soup packed with protein-rich black beans, smoky spices, and a touch of heat for a satisfying, healthy meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced (seeds removed for less heat)
- 2 cans (15 oz each) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish (optional)
- Avocado slices and sour cream, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño; sauté until softened and fragrant.
- Stir in cumin, smoked paprika, chili powder, and oregano; cook for another minute.
- Add black beans, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat and simmer uncovered for 20-25 minutes.
- Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
- Stir in lime juice and season with salt and pepper to taste.
- Serve hot, garnished with cilantro, avocado slices, and sour cream if desired.
Notes
- Adjust the heat by adding more or less jalapeño or a pinch of cayenne pepper.
- For a thicker soup, blend more of the beans.
- Use canned fire-roasted tomatoes for extra smoky flavor.
- Soup stores well and tastes even better the next day.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg