Ingredients
Scale
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 teaspoon chili powder (optional)
- 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.
- Sauté chopped onion and minced garlic until translucent and fragrant.
- Add cumin and chili powder, cook for 1 minute.
- Stir in black beans and vegetable broth, bring to a boil.
- Reduce heat and simmer for 15-20 minutes to develop flavors.
- Use an immersion blender to puree the soup until smooth, or leave some beans whole for texture.
- Season with salt and pepper, garnish with cilantro, and serve with lime wedges.
Notes
- Adjust chili powder for spiciness preference.
- For a creamier soup, add a splash of coconut milk.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 230 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg