Easy black bean soup

Instructions

1. Sauté the Vegetables:
   • Heat olive oil in a large pot over medium heat.
   • Add the onion, garlic, carrot, and red bell pepper. Sauté for 5 minutes until softened.
2. Add Beans & Spices:
   • Stir in the black beans, diced tomatoes, cumin, smoked paprika, oregano, chili powder, salt, and black pepper.
   • Cook for 2 minutes, stirring to coat the beans in the spices.
3. Simmer the Soup:
   • Pour in the vegetable broth and bring the soup to a gentle boil.
   • Reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
4. Blend for Texture:
   • Use an immersion blender to partially blend the soup for a thicker consistency. (Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.)
   • Stir in the lime juice for a fresh, tangy finish.
5. Serve & Garnish:
   • Ladle the soup into bowls and top with your favorite garnishes, such as cilantro, avocado, sour cream, or tortilla chips.
   • Serve hot with cornbread or rice on the side!

Nutritional Information

(Per Serving, Approximate)

• Calories: ~220
• Protein: 10g
• Fat: 6g
• Carbohydrates: 35g
• Fiber: 12g
• Sugar: 5g
  (Values may vary based on ingredient choices.)

Notes & Tips

• Make it Spicier: Add ½ teaspoon cayenne pepper or diced jalapeños.
• Thicker Soup: Blend more of the beans or simmer for an extra 10 minutes.
• More Protein: Stir in cooked quinoa or shredded chicken.
• Storage: Refrigerate for up to 5 days or freeze for up to 3 months.
• Oil-Free Option: Sauté the veggies in water or broth instead of oil.

Total Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Questions & Answers

1. Can I use dried black beans instead of canned?
   Yes! Use 1½ cups dried black beans (soaked and cooked) instead of canned. Cooking time will increase by 60-90 minutes if using dried beans.
2. How do I make it creamier?
   Add ½ cup coconut milk or blend more beans for a thicker consistency.
3. Can I make this soup in a slow cooker?
   Yes! Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Blend partially before serving.
4. Is this soup freezer-friendly?
   Absolutely! Let the soup cool completely, then freeze in portions for up to 3 months. Thaw overnight and reheat on the stovetop.
5. Can I add other vegetables?
   Yes! Try adding corn, zucchini, or spinach for extra nutrients.

This Easy Black Bean Soup is simple, satisfying, and full of flavor—perfect for busy days!