Ingredients
Equipment
Method
- Finely chop ¼ cup yellow onion, ¼ cup celery, ¼ cup carrot and ¼ cup red pepper, and mince 1 clove garlic; set aside. Halve the lime. Rinse and drain 1 15-ounce can black beans.
- Heat 1 tablespoon olive oil in a large soup pot over medium heat until shimmering, and add the onion, celery, carrots and red pepper and sauté for 6 to 8 minutes, stirring occasionally, until the vegetables have softened. Add the garlic, 1 teaspoon ground cumin and ½ teaspoon chili powder and cook for about 30 seconds, just until fragrant.
- Stir in the black beans, 1 cup low-sodium vegetable broth and ¼ teaspoon sea salt. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the vegetables are tender and the flavors have come together.
- Using a ladle, scoop out half the soup into a blender and blend at low speed until smooth being mindful that the steam escaping through the top of the blender will be hot. Add the blended soup back in to the pot. Or, use an immersion blender or potato masher to thicken the soup a little. The goal is for the soup to be about half smooth, half chunky. If you prefer all-chunky soup, simply omit this step.
- Stir in 2 teaspoons fresh lime juice and season with salt and pepper to taste. If you'd like a thinner soup, add a little extra broth or water.
- Transfer to a bowl, add your favorite toppings and serve.
Nutrition
Notes
Storage: This recipe is designed to make one generous bowl, but if you don't finish it, refrigerate leftovers in an airtight container for up to 4 days. Add a splash of broth or water when reheating if the soup has thickened.
Meal prep: Chop the onion, carrot, celery and bell pepper ahead of time and refrigerate them together in an airtight container. When you're ready for lunch or dinner, most of the prep work is already done.
Spicier version: Add a pinch of cayenne or a few dashes of hot sauce.
Creamier version: Mash or blend more of the beans for a thicker, creamier soup.
