Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Diced tomatoes and sour cream for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in minced garlic and cook for another minute.
- Add black beans, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes to let flavors meld.
- Use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky.
- Serve hot, topped with diced tomatoes, sour cream, and fresh cilantro.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be made in advance and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 200 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg