Ingredients
Scale
- 2 cans (15 oz each) black beans, slightly drained
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil (or vegetable oil)
- 2 cups vegetable broth (or water with a bouillon cube)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon lime juice
- Optional toppings: Cilantro, sour cream, avocado, or crushed tortilla chips
Instructions
- Place a large pot or Dutch oven over medium heat. Add the olive oil and let it shimmer. Toss in the diced onion and sauté for about 5 minutes until it becomes translucent and soft. Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic as it can turn bitter.
- Stir in the cumin, chili powder, and smoked paprika. Let the spices toast with the onions for 30 seconds to release their oils. Pour in the black beans and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for 15 minutes. This allows the beans to soften further and the liquid to thicken slightly.
- For a creamier texture, use an immersion blender to pulse the soup 3 or 4 times—just enough to thicken the base while leaving plenty of whole beans for texture. If you don’t have an immersion blender, mash some beans against the side of the pot with a wooden spoon. Stir in the lime juice to brighten the flavors. Season with salt and pepper to your preference. Ladle into bowls and add your favorite toppings.
- Cook Time: 30 minutes