Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, carrot, and celery until tender, about 5 minutes.
- Add minced garlic, cumin, and chili powder; cook for 1 minute.
- Add black beans and vegetable broth; bring to a boil.
- Reduce heat and simmer for 20 minutes to let flavors meld.
- Use an immersion blender to puree part of the soup for creaminess, if desired.
- Season with salt and pepper to taste, then serve hot with your favorite toppings.
Notes
- Feel free to add a squeeze of lime or chopped cilantro on top for extra flavor.
- This soup stores well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg