Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cans (15 ounces each) black beans, drained and rinsed
- 3 cups vegetable broth
- 1 cup diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Garnish
- Fresh cilantro for garnish
Instructions
- Heat the oil: Heat olive oil in a pot over medium heat until shimmering and ready for sautéing.
- Sauté onions and garlic: Add diced onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
- Add spices: Stir in cumin and chili powder; cook for 1 minute to release their aromatic flavors.
- Add main ingredients: Pour in black beans, vegetable broth, diced tomatoes, salt, and black pepper. Stir everything together to combine well.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for 15 minutes to meld flavors.
- Blend partially: For a thicker texture, partially blend the soup using an immersion blender or by transferring part of the soup to a blender and mixing back in.
- Finish with lime and garnish: Stir in fresh lime juice to brighten the flavors, then ladle soup into bowls and garnish with fresh cilantro before serving.
Notes
- Serve with avocado slices or tortilla chips for added texture and flavor.
- Adjust spices according to your preferred heat level for mild or spicy flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
