Quick and Easy Black Bean Soup [ 35 min ]
Dive into the vibrant and hearty flavors of our Quick and Easy Black Bean Soup. This Mexican-inspired soup is not only visually inviting with its rich black beans and colorful garnishes, but it's also a nutritional powerhouse. Perfect for a cozy weeknight dinner or a quick and satisfying lunch, this soup is sure to become a staple in your kitchen. Serve it up in under 35 minutes and enjoy a hearty meal that warms the soul and delights the palate.
Ingrédients
- 2 cans black beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup diced tomatoes, canned
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, lime, cut into wedges
- 1 avocado, avocado, diced (optional)
- 1/2 cup sour cream (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 4-5 minutes.
- Stir in the garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
- Add the black beans, vegetable broth, and diced tomatoes to the pot. Stir well to combine.
- Bring the soup to a simmer, then reduce the heat and cook for 15 minutes, allowing the flavors to meld.
- Using an immersion blender, blend the soup to your desired consistency. For a chunkier soup, blend briefly; for a smoother soup, blend longer.
- Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, diced avocado, and sour cream if desired.
Nutrition
Serving: 100gCalories: 190kcalCarbohydrates: 28gProtéines: 9gFat: 5gSucre: 3g
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