Name: Black Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoon olive oil; 1 medium yellow onion (diced); 1 red bell pepper (diced); 1 jalapeño (seeded and minced); 4 clove garlic cloves (minced); 2 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon dried oregano; ½ teaspoon smoked paprika; 3 can black beans (15 oz each, drained and rinsed); 1 can fire-roasted diced tomatoes (14.5 oz, with juices); 4 cup low-sodium vegetable broth; 1 teaspoon kosher salt; 2 tablespoon fresh lime juice; 1 ripe avocado (diced); ¼ cup fresh cilantro (chopped); 1 lime (cut into wedges)

Instructions

Sauté
Sauté:
Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion, 1 diced red bell pepper, and 1 minced jalapeño and cook for 6 minutes, until softened.
Spices
Spices:
Stir in 4 minced garlic cloves, 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon oregano, and ½ teaspoon smoked paprika and cook for 1 minute.
Simmer
Simmer:
Add 3 cans drained black beans, 1 can fire-roasted tomatoes, 4 cups vegetable broth, and 1 teaspoon kosher salt. Bring to a boil, then simmer for 15 to 20 minutes.
Blend half
Blend half:
Use an immersion blender to blend about half of the soup, leaving plenty of whole beans for texture. Stir in 2 tablespoons lime juice and adjust the salt.
Serve
Serve:
Ladle the black bean soup into bowls and top with diced avocado, ¼ cup chopped cilantro, and lime wedges.

Tips

Rinsing canned beans removes excess sodium and the starchy liquid that can make the soup taste tinny. For a smoky kick, add 1 minced chipotle in adobo with the spices. If you're not keeping it vegan, top with sour cream, crumbled cotija, or shredded Monterey Jack.

Storage

Store black bean soup in the refrigerator for up to 5 days or freeze for up to 3 months. Add a splash of broth when reheating, since it thickens as it sits.