- One tablespoon of olive oil
- One onion, diced
- Two carrots diced
- Two celery stalks, diced
- Three cloves garlic, minced
- Two cans (15 ounces each) of black beans, drained and rinsed
- One can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- One teaspoon of ground cumin
- One teaspoon of chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Optional toppings: chopped cilantro, sour cream, diced avocado
In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened.
Add Garlic and Spices:
Add minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant. Stir in ground cumin, chili powder, smoked paprika, salt, and pepper.
Combine Black Beans and Tomatoes:
Add the drained and rinsed black beans, diced tomatoes (with their juice), and vegetable broth to the pot. Stir well to combine.
Bring the soup to a boil and then reduce the heat to low. Let it simmer uncovered for about 15-20 minutes to allow the flavors to meld and the soup to thicken slightly.
For a creamier texture, you can use an immersion blender to blend the soup partially. This step is optional, and you can leave the soup as is if you prefer a chunkier texture.
Finish and Serve:
Stir in the lime juice to brighten the flavors. Adjust salt and pepper to taste. Ladle the black bean soup into bowls and garnish with optional toppings such as chopped cilantro, a dollop of sour cream, or diced avocado.
Serve the black bean soup hot and enjoy it with crusty bread or tortilla chips.
This easy one-pot black bean soup is not only nutritious but also perfect for a quick and satisfying meal. Feel free to customize it with your favorite spices and toppings.