Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 1 small red pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt, plus more to taste
- 4 cups low-sodium chicken or vegetable broth
- 3 cans (15 oz each) black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- Juice of 1/2 lime
- Freshly ground black pepper, to taste
- Optional toppings: Sliced avocado, extra cilantro, sour cream or Greek yogurt, shredded cheddar cheese, sliced green onions
Instructions
- Prep all vegetables and chop the cilantro.
- Heat olive oil in a large soup pot over medium heat. Add onion and sauté for 2 minutes.
- Add celery, carrot, and red pepper; cook for 3–4 minutes until slightly tender.
- Stir in garlic and cook for 1 minute until fragrant.
- Add cumin, chili powder, and sea salt. Stir to coat the vegetables.
- Pour in broth and add black beans. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- For a creamier texture, blend 3–4 cups of the soup and return it to the pot, or use an immersion blender to partially blend.
- Stir in chopped cilantro and lime juice. Season with extra salt and black pepper to taste.
- Serve hot with desired toppings.
Notes
- Use vegetable broth for a vegan version.
- Adjust chili powder or add cayenne for more heat.
- Blend part of the soup to naturally thicken it.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Serve with crusty bread, tortilla chips, or a simple salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 530mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
