Ingredients
Scale
- 1 cup dried black beans (or 2 cans, drained and rinsed)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup bell peppers (red or green), chopped
- 4 cups low-sodium vegetable broth
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- If using dried black beans, rinse and soak them overnight. Drain before use.
- In a large pot, heat olive oil over medium heat. Add chopped onions and bell peppers; sauté for about 5 minutes until softened.
- Stir in minced garlic, cumin, and smoked paprika; cook for an additional minute until fragrant.
- Add soaked black beans (or canned) along with vegetable broth. Bring to a boil, then reduce heat to simmer for about 20 minutes.
- Blend part of the soup using an immersion blender or in batches in a regular blender until smooth, leaving some chunks for texture if desired.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or diced avocado.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 198
- Sugar: 1g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg