Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, diced onions, lime wedges, shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in cumin, chili powder, salt, and pepper. Cook for 30 seconds.
- Add black beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to partially blend the soup for a thicker texture, if desired.
- Serve hot, topped with your favorite garnishes.
Notes
- You can substitute fresh garlic and onion with powdered versions for convenience.
- This soup pairs well with cornbread or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg