Description
A warm and flavorful black bean soup, perfect for chilly evenings and nourishing the soul.
Ingredients
Scale
- 2 cans black beans, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 carrot, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, bell pepper, and carrot. Sauté until the vegetables are softened.
- Stir in the cumin and chili powder, cooking for an additional minute.
- Add the black beans and vegetable broth. Bring to a boil.
- Reduce heat and let simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it as is for a chunkier texture.
- Season with salt and pepper to taste.
- Serve hot.
Notes
Store leftovers in an airtight container for up to 5 days. This soup also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg