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Black Bean and Lime Soup

Black beans, tomatoes, warm spices, and fresh lime create a thick soup with bold flavor. I blend part of it to make the broth naturally creamy.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6 people
Course: dinner, lunch, Soup
Cuisine: Mexican
Calories: 170
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 red red bell pepper diced
  • 3 garlic cloves minced
  • 2 cans black beans 15 ounces each, drained and rinsed
  • 1 can diced tomatoes 14 ounces
  • 4 cups low-sodium vegetable broth
  • 1 tsp ground cumin
  • ½ tsp mild chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ cup chopped cilantro
  • 3 tbsp fresh lime juice

Method
 

  1. Heat the olive oil in a large pot, then add the onion and bell pepper and cook for about 5 minutes.
  2. Stir in the garlic, cumin, chili powder, and smoked paprika, cooking for 30 seconds.
  3. Add the black beans, diced tomatoes, vegetable broth, and salt.
  4. Bring the soup to a boil, reduce the heat, and simmer uncovered for about 15 minutes.
  5. Blend approximately one-third of the soup with an immersion blender, leaving plenty of whole beans for texture.
  6. Stir in the fresh lime juice and add more broth if the soup is thicker than desired.