Description
A hearty and flavorful black bean soup infused with warming spices and a smoky kick, perfect for a cozy dinner. This easy-to-prepare Mexican-inspired vegetarian and gluten-free soup offers a creamy texture by blending half of the beans, balanced with fresh lime juice and topped with sour cream, cilantro, and avocado slices.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 2 cans black beans, drained and rinsed (about 15 oz each)
- 3 cups vegetable broth
- 1 tablespoon lime juice
- Salt and pepper to taste
Toppings
- Sour cream or yogurt
- Chopped cilantro
- Avocado slices
Instructions
- Heat olive oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onions: Add the diced onion to the pot and cook until softened and translucent, about 5 minutes.
- Add garlic and spices: Stir in the minced garlic, cumin, chili powder, and smoked paprika, cooking for about 1 minute until fragrant.
- Add beans and broth: Pour in the drained black beans and vegetable broth, stirring to combine all ingredients.
- Simmer soup: Bring the mixture to a gentle simmer and let it cook uncovered for 15 minutes to meld the flavors.
- Blend soup partially: Using an immersion blender or regular blender, puree half of the soup until creamy while leaving the rest with whole beans for texture.
- Season: Stir in lime juice and add salt and pepper to taste, adjusting seasoning as needed.
- Serve: Ladle the soup into bowls and top with sour cream or yogurt, chopped cilantro, and fresh avocado slices for added creaminess and freshness.
Notes
- Add sliced jalapeño or a dash of hot sauce if you prefer extra heat.
- Tortilla chips or crushed corn chips can be sprinkled on top for a delightful crunchy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
