Description
A simple and delicious black bean soup recipe that is perfect for any occasion.
Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and bell pepper, sauté until softened.
- Add minced garlic and cook for another minute.
- Stir in black beans, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Serve hot, garnished with your choice of toppings.
Notes
- For a spicier soup, add diced jalapeños.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg