Description
This quick black bean soup recipe is full of flavor and protein and comes together in less than 30 minutes!
Ingredients
2 tablespoons olive oil
1 medium white onion, diced
1 large carrot, diced
1 small red bell pepper, diced
5 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon each: chili powder, chipotle powder
2 cups vegetable broth
4 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can fire-roasted diced tomatoes
1 lime
toppings: chopped cilantro, crumbled cotija (or shredded cheddar) cheese, diced avocado, diced red onion
Instructions
SautΓ©. Heat the oil in a large stockpot over medium-high heat. Add the onion, carrot, bell pepper and sautΓ© for 6 minutes, stirring occasionally. Add in the garlic, cumin, chili powder and chipotle powder and sautΓ©, stirring frequently, for 2 minutes.
Simmer. Add the vegetable broth and black beans and stir to combine.
Blend. Add the fire-roasted tomatoes plus 1 heaping cup of the black bean soup to a blender and purΓ©e until smooth. Add the mixture to the soup, along with about 1 tablespoon of the fresh lime juice, and stir to combine. (If you prefer a less chunky soup, you can blend an additional 1-2 cups of the soup until smooth and add it back to the soup.) Simmer for 5 minutes, or just move ahead if you’re in a hurry.
Season. Taste and season with more lime juice, salt and pepper if needed.
Serve. Serve warm, garnished with all of your favorite toppings, and enjoy!

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