Celebrated for its rich flavors, creamy texture, and the nourishing qualities of black beans, this soup is a popular choice in many cuisines, particularly in Latin American and Caribbean cooking. It’s a great source of protein and fiber while being low in fat, making it a healthy and satisfying option for lunch or dinner.

Ingredients

• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 2 teaspoons of ground cumin
• 1 teaspoon of chili powder
• 3 cans (15 oz each) of black beans, drained and rinsed
• 4 cups of vegetable broth
• 1 can (14.5 oz) of diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• Juice of 1 lime
• Chopped fresh cilantro for garnish

Instructions

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add Vegetables and Spices: Stir in the red bell pepper, cumin, and chili powder. Cook for another 2 minutes until the spices are fragrant.
3. Simmer the Soup: Add the black beans, vegetable broth, diced tomatoes, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
4. Blend for Thickness: Remove the bay leaf. Use an immersion blender to puree the soup to your desired consistency. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
5. Season and Serve: Stir in the lime juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.