Spicy Black Bean Soup
A hearty and nutritious soup packed with flavor, fiber, and protein, perfect for a quick weeknight meal.
Ingredients
Main Ingredients
- 2 cans Black Beans (15 oz each) or 3 cups cooked black beans
- 4 cups Vegetable Broth or chicken broth for omnivores
- 1 medium Onion, diced red or yellow adds a splash of color
- 3 cloves Garlic, minced for that aromatic backdrop
- 1 medium Bell Pepper, diced jalapeño for an extra kick!
- 1 can Diced Tomatoes (15 oz) or 2 fresh tomatoes, chopped
- 1 tsp Cumin earthy warmth
- 1 tsp Smoked Paprika adds depth
- Salt & Pepper to taste
- 1 lime Lime Juice for that zesty finish
- Fresh Cilantro, chopped for garnish
- 1 Avocado, diced optional but oh-so-delicious!
Instructions
Preparation
- In a large pot, heat a splash of oil over medium heat. Sauté the diced onion for about 3-4 minutes until translucent.
- Add the minced garlic and diced bell pepper, continuing to sauté for an additional 2 minutes until fragrant.
Cooking
- Sprinkle in the cumin, smoked paprika, salt, and pepper, stirring to combine. Cook for another minute, allowing the spices to bloom and release their flavors.
- Add the black beans (drained and rinsed) and the diced tomatoes with their juices. Pour in the vegetable broth and stir everything together. Increase the heat until it reaches a simmer.
- Lower the heat and let the soup simmer for 15 minutes, allowing all the flavors to meld.
- For a creamier texture, use an immersion blender to blend 1-2 cups of the soup, then stir it back in.
Finishing Touches
- Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and top with diced avocado and fresh cilantro before serving.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for 3 months. Reheat thoroughly before serving. To preserve flavor, avoid freezing with avocado toppings.