Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil
- Optional toppings: sour cream, cilantro, lime wedges, chopped onions
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic until translucent.
- Add cumin and chili powder, cook for another minute.
- Stir in black beans and vegetable broth.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth, or leave some beans for texture.
- Season with salt and pepper, serve hot with your favorite toppings.
Notes
- This soup can be made vegan by omitting sour cream.
- Adjust spice level with more chili powder if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg