🫘 Easy 30-Minute Black Bean Soup

🫘 Easy 30-Minute Black Bean Soup

Ingredients (Serves 4)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced (optional)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional, for a smoky flavor)
• ¼ teaspoon chili powder (or more to taste)
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups vegetable broth (or water)
• 1 (14.5 oz) can diced tomatoes (with juices)
• Salt and pepper, to taste
• Juice of ½ lime (optional, but recommended for brightness)
• Fresh cilantro, for garnish (optional)

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🥣 Instructions

1. Sauté the veggies:
   • In a large pot, heat olive oil over medium heat.
   • Add onion, carrot, and celery. Sauté for 5–6 minutes until softened.
   • Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 30 seconds, until fragrant.
2. Add the beans and tomatoes:
   • Stir in the black beans, diced tomatoes (with their juice), and vegetable broth.
   • Bring to a simmer and cook uncovered for about 15–20 minutes, stirring occasionally.
3. Blend (optional but recommended):
   • For a thicker texture, use an immersion blender to blend part of the soup (about ⅓ to ½).
   • Or carefully transfer 1–2 cups to a blender, blend until smooth, then return to the pot.
4. Season and finish:
   • Add salt and pepper to taste.
   • Stir in lime juice for brightness.
5. Serve:
   • Ladle into bowls and garnish with chopped cilantro, avocado slices, tortilla strips, or a dollop of vegan sour cream if desired.