Description
Hearty, protein-packed Mexican Black Bean Soup with bold spices, tomatoes, and fresh lime. This naturally vegan and gluten-free soup is filling, flavorful, and perfect for a nutritious dinner.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cans black beans, drained (about 15 oz each)
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For Serving
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- 1 ripe avocado, sliced
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes. This step builds the flavorful base of the soup.
- Add Beans, Tomatoes, and Spices: Stir in the drained black beans, diced tomatoes with their juice, vegetable broth, cumin, chili powder, salt, and pepper. Mix well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15 to 20 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Blend for Creaminess (Optional): For a creamier texture, ladle half of the soup into a blender and puree until smooth. Stir the blended mixture back into the pot to combine.
- Serve: Ladle the soup into bowls and garnish with fresh lime wedges, sliced avocado, and chopped cilantro. Serve hot and enjoy!
Notes
- You can add corn kernels or chopped bell peppers to the soup for extra texture and flavor.
- For a non-vegan option, stir in cooked shredded chicken after simmering the soup.
- This soup freezes well in airtight containers and can be stored for up to 3 months for easy meal prep.
- Adjust seasoning with additional salt, pepper, or spices according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Mexican
