Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion and cook for about 5 minutes until softened.
- Stir in minced garlic cloves and finely chopped jalapeño. Sauté for an additional 1–2 minutes until fragrant.
- Add ground cumin, smoked paprika, chili powder, and dried oregano. Cook the spice mixture for about 1 minute.
- Pour in drained black beans, vegetable broth, and diced tomatoes. Stir everything together until well combined.
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes.
- Use an immersion blender to partially blend the soup for about 30 seconds or scoop half into a blender.
- Taste and adjust seasoning with salt and pepper. Add the juice of lime and serve hot, garnished with sour cream and cilantro.
Nutrition
Notes
This soup is perfect for meal prep and freezes well for future meals. Adjust spice levels according to your preference.
