Scale

2 cans (15 oz each) black beans, drained and rinsed

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

3 cups vegetable broth

1 cup diced tomatoes (canned or fresh)

1 tablespoon lime juice

¼ cup chopped fresh cilantro (optional)

Sauté Aromatics:

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 3-4 minutes.

Stir in garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 30 seconds until fragrant.

Simmer the Soup:

Add black beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes.

Blend (Optional):

For a thicker soup, use an immersion blender to partially blend the soup, leaving some beans whole for texture.

Finish and Serve:

Stir in lime juice and adjust seasoning if needed. Garnish with fresh cilantro. Serve hot with tortilla chips, avocado, or sour cream.