Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans black beans, rinsed
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for garnish)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
- Add black beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to partially puree the soup for a creamy texture, or leave it chunky if preferred.
- Season with salt and pepper. Serve hot, garnished with cilantro, avocado, and lime wedges.
Notes
- Feel free to add a touch of smoked paprika for extra flavor.
- Serve with crusty bread or tortilla chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
