Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- 2 (15-ounce) cans black beans, drained and rinsed (or 3 cups cooked black beans)
- 3 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 bay leaf
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped (for garnish)
- Optional toppings: avocado, tortilla strips, sour cream, shredded cheese, jalapeños
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, then sauté for about 5 minutes, until the vegetables are soft and fragrant. Stir in the garlic and cook for another 30 seconds.
Sprinkle in the cumin, smoked paprika, oregano, and chili powder. Stir well to coat the vegetables in the spices, letting them toast for about a minute to enhance their flavors.
Pour in the black beans, vegetable broth, diced tomatoes, and bay leaf. Stir everything together and bring the mixture to a gentle simmer.
Let the soup simmer for about 20-25 minutes, stirring occasionally. Remove the bay leaf, then use an immersion blender to blend part of the soup until thick and creamy while still leaving some whole beans for texture. If you don’t have an immersion blender, transfer about 2 cups of soup to a blender, blend until smooth, and stir it back into the pot.
Stir in the lime juice and season with salt and pepper to taste. Adjust the thickness by adding more broth if needed.
Ladle the soup into bowls and top with fresh cilantro, avocado slices, tortilla strips, or any of your favorite toppings. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250
- Sugar: 4g
- Fat: 5g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g