Spicy Black Bean Soup
A comforting and nutritious soup with the perfect balance of hearty and healthy, featuring simple pantry staples.
Ingredients
- 2 cans 15 oz each black beans, drained and rinsed
- 1 medium onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 red bell pepper chopped
- 1 jalapeño pepper seeded and minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can 14.5 oz diced tomatoes
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and pepper to taste
- Optional toppings: diced avocado lime wedges, fresh cilantro, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until the onions become translucent (about 5 minutes).
- Add garlic, jalapeño, and bell pepper. Cook for another 2-3 minutes until fragrant.
- Stir in cumin, chili powder, smoked paprika, and oregano. Toast the spices for 30 seconds to release their flavors.
- Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Using an immersion blender, partially blend the soup, leaving some beans whole for texture. If you don't have an immersion blender, transfer about half the soup to a regular blender, then return it to the pot.
- Season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Serve hot with your choice of toppings.