Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
- Sour cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
- Add cumin and smoked paprika, cook for 1 minute more.
- Stir in black beans and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Puree some of the soup with an immersion blender for a creamier texture, if desired.
- Season with salt and pepper, serve hot garnished with cilantro, lime, and sour cream.
Notes
- Can be made vegan by omitting sour cream.
- Best served with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: Thirty-five grams
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg