Hearty & Easy Black Bean Soup

1Ingredients

• 1 tablespoonOlive oil
• 1 medium, choppedOnion
• 3 cloves, mincedGarlic
• 2 15 oz cans, rinsed and drainedCanned black beans
• 4 cupsVegetable broth
• 1 14.5 oz can, undrainedCanned diced tomatoes
• 1 teaspoonGround cumin
• 0.5 teaspoonChili powder
• 0.5 teaspoon, or to tasteSalt
• 0.3 teaspoon, or to tasteBlack pepper
• 0.3 cup, chopped (optional garnish)Fresh cilantro
• 1 whole, juiced (optional garnish)Lime

2Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it softens, which takes about 5 minutes.

   ⏱ 5 min
2. 2

   Stir in the minced garlic, ground cumin, and chili powder. Cook for an additional minute until the spices become fragrant.

   ⏱ 1 min
3. 3

   Add the rinsed and drained black beans, vegetable broth, and the can of diced tomatoes (including their liquid) to the pot.

   ⏱ 2 min
4. 4

   Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, allowing the flavors to fully meld.

   ⏱ 20 min
5. 5

   For a creamier texture, carefully transfer about half of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot. Return blended soup to the pot if using a regular blender.

   ⏱ 3 min
6. 6

   Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls and garnish with fresh cilantro and a squeeze of lime juice, if desired, before serving.

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