Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add black beans, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, reduce heat, and simmer for 20 minutes to let flavors meld.
- Use an immersion blender to purée the soup until smooth, or leave some beans intact for texture.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
- For a spicier kick, add a dash of cayenne pepper or hot sauce.
- Can be stored in the refrigerator for up to 3 days.
- Use fresh lime juice for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg