Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped
- Sour cream and lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more.
- Add black beans, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to blend part of the soup until smooth.
- Serve hot, topped with chopped cilantro, a dollop of sour cream, and lime wedges.
Notes
- Can be made vegan by omitting sour cream.
- Best when served with warm crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering, Blending
- Cuisine: Mexican-American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
