Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Diced tomatoes and sour cream (for toppings)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic until translucent.
- Add black beans, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth or leave some beans whole for texture.
- Serve hot, garnished with cilantro, diced tomatoes, and a dollop of sour cream.
Notes
- You can add a squeeze of lime for extra zest.
- For a spicy kick, include chopped jalapeños.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg