Description
This Easy Black Bean Soup is a hearty, flavorful dish that’s perfect for those chilly days when you need something warm and comforting. The combination of fire-roasted tomatoes, smoky paprika, and a hint of lime creates a rich and satisfying soup that’s both filling and nutritious. The black beans add plenty of protein and fiber, making this soup a great choice for a healthy, balanced meal.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups chicken or vegetable broth
1 (14 ounce) can fire-roasted diced tomatoes with juices
3 (14 ounce) cans black beans, drained and rinsed
1 (4 ounce) can diced green chilies with juices
½ red bell pepper, chopped
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 tablespoon lime juice
Salt and pepper, to taste
Toppings (optional): chopped cilantro, sour cream, tortilla strips, avocado, etc.
Instructions
Heat the olive oil in a soup pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and lightly browned.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the broth, diced tomatoes (with their juices), black beans, diced green chilies (with their juices), chopped red bell pepper, chili powder, smoked paprika, and ground cumin to the pot. Stir to combine.
Increase the heat to high and bring the soup to a boil. Once boiling, cover the pot with the lid slightly ajar, reduce the heat to low, and let the soup simmer for 8-10 minutes.
Using an immersion blender, blend most of the soup to your desired consistency. Alternatively, you can transfer portions of the soup to a regular blender, blend, and return it to the pot. Be cautious, as the soup is hot.
Stir in the lime juice and season with salt and pepper to taste. Adjust seasoning as needed.
Serve the soup as-is or with your choice of toppings, such as chopped cilantro, sour cream, tortilla strips, or avocado.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 250