Black Bean Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 tbsp olive oil

1 onion (chopped)

3 carrots (chopped)

1 rib celery (chopped)

4 cloves garlic (grated)

2 tsp cumin (ground)

1 tsp chipotle powder (more or less to taste. Sub ½ tsp red pepper flakes + 1 tsp smoked paprika)

3 cups vegetable broth (or more to taste)

3 cans (15 oz each) black beans

1 can (15 oz) diced tomatoes

4 bay leaves

½ tsp salt (or more to taste)

¼ tsp black pepper

1 lime (the juice + more for squeezing on top)

Directions

Sauté the Veggies and Spices – Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 onion, 3 carrots, and 1 rib celery; sauté for 5 minutes. Stir in 4 cloves garlic, 2 tsp cumin, and 1 tsp chipotle powder (or smoked paprika + red pepper flakes); cook for 1 minute until fragrant.

Simmer the Soup – Add 3 cups vegetable broth, 3 cans (15 oz each) black beans, 1 can (15 oz) diced tomatoes, 4 bay leaves, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil, then simmer partially covered for 25 minutes.

Blend and Finish – Blend 1–2 cups of soup for creaminess. Stir in juice from 1 lime, adjust seasoning, and add broth to thin if needed.

Nutrition

• Serving Size: 1 of 4
• Calories: 289 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Sodium: 1185 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 16 g
• Total Sugars: 6 g
• Protein: 13 g