Description
A warm and nourishing black bean soup packed with flavor and 15 grams of protein per serving.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 1 rib celery, chopped
- 3 cloves garlic, grated
- 2 teaspoons cumin or curry powder
- 1 teaspoon smoked paprika or chipotle powder
- 1/4 teaspoon red pepper flakes
- 3 cups vegetable or chicken broth
- 3 cans black beans (15 oz each), drained and rinsed
- 1 can crushed tomatoes (15 oz)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Black pepper to taste
- 1 lime, juiced
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook for about 3 minutes until soft.
- Stir in grated garlic, cumin, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.
- Add broth, black beans, crushed tomatoes, oregano, salt, and pepper. Bring to a gentle boil, then lower the heat and simmer partially covered for 20 minutes.
- Blend about 2 cups of the soup until smooth and stir it back into the pot for creaminess. Add more broth if needed for desired texture.
- Stir in lime juice, taste for salt, and serve warm with toppings.
Notes
Top with cilantro, avocado, and crusty bread. An immersion blender makes for easy clean-up!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg