Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 1 large carrot, diced
- 1 small red bell pepper, diced
- 5 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon chipotle powder
- 2 cups vegetable broth
- 4 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 lime
Toppings (optional)
- Chopped cilantro
- Crumbled cotija cheese or shredded cheddar cheese
- Diced avocado
- Diced red onion
Instructions
- Sauté Vegetables: Heat the olive oil in a large stockpot over medium-high heat. Add the diced onion, carrot, and red bell pepper. Sauté for about 6 minutes, stirring occasionally, until the vegetables are tender and fragrant. Then add the minced garlic, ground cumin, chili powder, and chipotle powder, and sauté for another 2 minutes, stirring frequently to toast the spices and develop flavor.
- Simmer Soup: Pour in the vegetable broth and add the rinsed and drained black beans. Stir well to combine all the ingredients. Allow the mixture to come to a gentle simmer.
- Blend Portion: Scoop out the fire-roasted diced tomatoes along with about 1 heaping cup of the hot black bean soup into a blender. Purée until smooth to create a creamy texture. Pour this puréed mixture back into the pot, then add approximately 1 tablespoon of fresh lime juice and stir to incorporate. For a creamier consistency, you can blend an additional 1 to 2 cups of the soup and mix it back in before proceeding.
- Simmer and Season: Let the soup simmer for an additional 5 minutes to meld flavors. Taste and adjust seasoning as needed, adding more fresh lime juice, salt, and pepper to your preference.
- Serve and Garnish: Ladle the warm soup into bowls and top with your favorite garnishes such as chopped cilantro, crumbled cotija or shredded cheddar cheese, diced avocado, and diced red onion. Serve immediately and enjoy a comforting and flavorful meal.
Notes
- For a spicier soup, add a pinch of cayenne pepper or increase the chipotle powder.
- Leftover soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- To make this soup vegan, omit cheese or use a plant-based alternative.
- Use low-sodium vegetable broth to control the salt content.
- If you prefer a chunkier texture, blend less soup and leave more beans whole.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
