Description
A cozy and comforting black bean soup that celebrates flavors and textures, perfect for any weeknight dinner.
Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups vegetable or chicken broth
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Heat olive oil over medium heat in a large pot.
- Add the chopped onion and bell pepper; cook until softened (about 5 minutes).
- Stir in the minced garlic, cumin, and chili powder; cook for 1 minute until fragrant.
- Add the black beans, diced tomatoes, and broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Season with salt and pepper to taste.
- Serve hot, optionally garnished with fresh cilantro or avocado.
Notes
This soup can be made ahead of time, stored in the fridge for up to a week, or frozen for about 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg