A hearty and satisfying black bean soup that’s rich in flavor and perfect for a comforting meal. This vegan recipe is packed with protein and spices, making it a nutritious and delicious option for lunch or dinner.

INGREDIENTS

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and diced (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Avocado slices, for serving (optional)

INSTRUCTIONS

1. In a large pot, heat a bit of oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic, diced red bell pepper, and jalapeño pepper (if using). Sauté for another 2-3 minutes until fragrant.
3. Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute to toast the spices.
4. Add the drained and rinsed black beans to the pot, along with the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and let simmer for about 15-20 minutes to allow the flavors to meld.
5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot.
6. Stir in the lime juice, and season with salt and pepper to taste.
7. Serve the black bean soup hot, garnished with chopped cilantro and avocado slices if desired.

Enjoy this flavorful and nutritious black bean soup on its own or with a side of crusty bread for a complete meal!