Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Heat olive oil in a pot over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for 1 minute.
- Stir in cumin and chili powder, cook for another minute.
- Add black beans and vegetable broth, bring to a boil.
- Reduce heat and simmer for 15 minutes to blend flavors.
- Use an immersion blender to slightly puree the soup, leaving some beans intact.
- Season with salt and pepper. Serve hot topped with chopped cilantro and lime wedges.
Notes
- You can add a dash of hot sauce for extra spice.
- Serve with crusty bread or tortilla chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg