Description
A flavorful and comforting Spicy Black Bean Soup that combines the richness of black beans with spices and fresh toppings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon ancho chile powder
- 3 cups vegetable broth
- 3 (14-ounce) cans black beans, drained and lightly rinsed
- Hot water, as needed
- 2 tablespoons lime juice
- Salt and pepper, to taste
- Cilantro (optional)
- Scallions (optional)
- Hot sauce (optional)
- Avocado (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper, cooking until the pepper softens and onion turns translucent, about 5 minutes.
- Add minced garlic, jalapeño, ground cumin, and ancho chile powder. Stir constantly and cook until fragrant, approximately 1 minute.
- Pour in vegetable broth and stir in drained black beans. Increase heat to bring mixture to a simmer.
- Lower heat and simmer gently for 15 minutes, adding hot water as needed to maintain desired consistency.
- Remove from heat. Using an immersion blender, puree half of the soup to a creamy yet chunky texture, or blend in batches with a standard blender, then return blended portion to the pot.
- Thin soup with additional hot water as preferred. Warm gently if necessary.
- Stir in lime juice and season with salt and black pepper to taste.
- Ladle into bowls and garnish with cilantro, scallions, hot sauce, and avocado if desired. Serve warm.
Notes
- Adjust the heat level by using more or less jalapeño.
- For a vegetarian-friendly dish, ensure the vegetable broth is compliant.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg