Description

A bold and flavorful soup made with black beans, aromatic spices, and fresh vegetables, offering a spicy, protein-rich, and satisfying plant-based meal.

Ingredients

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1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
3 cups vegetable broth
1 tbsp lime juice
Salt and pepper to taste
1/4 cup chopped fresh cilantro (optional)
Sour cream, avocado, tortilla chips (optional toppings)

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
Add garlic and jalapeño, and cook for 1-2 minutes until fragrant.
Stir in cumin, smoked paprika, and cayenne (if using). Cook for 1 minute.
Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
Use an immersion blender to partially blend the soup, leaving some beans whole for texture, or blend in batches to desired consistency.
Stir in lime juice, season with salt and pepper, and heat through.
Serve hot with cilantro and desired toppings.

Notes

For extra spice, leave the seeds in the jalapeño or add hot sauce.
This soup thickens as it cools; thin with extra broth when reheating.
Use canned fire-roasted tomatoes for deeper flavor.

Nutrition

Serving Size: 1.5 cups
Calories: 240
Sugar: 5g
Sodium: 580mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 11g
Protein: 12g
Cholesterol: 0mg