Ingredients
Scale
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 4 cups low-sodium vegetable broth
- 2 tsp ground cumin
- 1 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 2 limes
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by dicing the onion and bell pepper, and mincing the garlic.
- In a large pot over medium heat, warm olive oil. Add diced onions and bell peppers; sauté until translucent (about 5 minutes).
- Stir in minced garlic and cumin; cook for 1 more minute until fragrant.
- Add the black beans and vegetable broth; bring to a gentle boil while stirring occasionally.
- Reduce heat to low and let simmer for about 20 minutes.
- Blend half or all of the soup using an immersion blender for a creamy texture.
- Stir in lime juice and chopped cilantro just before serving. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg