Description
A quick, cozy, and nutritious black bean soup filled with warm, earthy flavors, perfect for weeknight meals.
Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. While the oil warms, chop the onion and bell pepper and mince the garlic. Drain and rinse the black beans.
- Add chopped onion and bell pepper to the pot. Sauté until softened, about 5 minutes.
- Stir in minced garlic, cumin, and chili powder; cook for another minute until fragrant. Add black beans and vegetable broth, bring to a boil, then simmer for 20 minutes.
- Use an immersion blender to puree the soup to your desired consistency, or transfer to a blender. Season with salt and pepper to taste. Serve hot, garnished with cilantro if desired.
Notes
For extra texture, leave some beans whole or add a cup of corn before serving. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 600mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg