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Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 cup celery, diced
- 1 cup carrot, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, rough chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (or smoked paprika, or both)
- ¾ teaspoon salt, more to taste.
- 3 x 14-ounce cans of black beans, drained and rinsed (4 ½ cups) see notes
- 3 cups veggie broth
- 1 lime ( 1-2 tablespoons lime juice) more to taste
- optional garnishes: avocado, jalapeno, cilantro, hot sauce, chopped red onion or pickled onions, sour cream, or grated cheddar
Instructions
- In a large Dutch oven or pot, heat the olive oil over medium heat. Add diced onions, celery, carrots, red bell pepper, garlic, and salt, sautéing until fragrant, about 7 minutes. Add the spices and cook for an additional minute.
- Stir in the black beans and veggie broth, bringing the mixture to a boil. Cover and let it simmer for 15 minutes, or until the vegetables are tender.
- Remove half of the soup and blend the remaining half with an immersion blender until smooth but still with some whole beans to maintain texture. Return the unblended portion to the pot and warm it gently.
- Squeeze fresh lime juice into the soup and adjust the seasoning with salt as desired. For added heat, incorporate cayenne, ground chipotle powder, or chili flakes if preferred.
- Ladle the soup into bowls and top with sliced avocado, cilantro, or any of the optional garnishes as desired.
Notes
For a thicker consistency, blend more of the soup according to your preference.
Feel free to adjust spices to suit your taste, adding more heat or seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg