Description
A simple, nourishing, and deeply satisfying black bean soup perfect for chilly evenings, evoking warmth and family togetherness.
Ingredients
- 2 cans black beans, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil
- Optional toppings: cilantro, avocado, sour cream
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and bell pepper; sauté until softened.
- Stir in the cumin and chili powder; cook for another minute.
- Add black beans and vegetable broth; bring to a simmer.
- Cook for 15-20 minutes, stirring occasionally.
- Use a blender to puree some of the soup for a thicker texture, if desired.
- Season with salt and pepper to taste.
- Serve hot with optional toppings.
Notes
For added flavor, consider using fresh herbs or spices. Leftover soup can be stored in the fridge for up to five days or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican