Ingredients
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2 cans (15 oz each) black beans, drained and rinsed
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1 onion, chopped
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 jalapeño pepper, finely chopped (adjust to your spice preference)
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1 can (14 oz) diced tomatoes
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4 cups vegetable broth
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1 Salt and pepper to taste
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2 tablespoons olive oil
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1 Juice of 1 lime
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1 Fresh cilantro for garnish (optional)
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1 Avocado slices for garnish (optional)
Directions
Enjoy this vibrant Mexican-inspired soup on its own or with a side of corn tortillas for a complete meal.
Adjust the level of spiciness by adding more or less jalapeño pepper according to your preference. This soup can be made ahead of time and reheated for even more intense flavors.
Steps
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1
Done
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for 2-3 minutes until they become fragrant and translucent. |
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2
Done
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Stir in the diced red bell pepper, green bell pepper, and jalapeño pepper. Cook for another 5 minutes, or until the peppers start to soften. |
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3
Done
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Add the ground cumin, chili powder, and smoked paprika to the pot. Stir well to coat the vegetables with the spices. |
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4
Done
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Pour in the drained and rinsed black beans, diced tomatoes, and vegetable broth. Stir to combine. |
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5
Done
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Season the soup with salt and pepper to taste. Allow it to simmer over medium-low heat for about 20-25 minutes to allow the flavors to meld together. |
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6
Done
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Just before serving, squeeze the juice of one lime into the soup and stir. |
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7
Done
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Ladle the Vegan Mexican Black Bean Soup into bowls. Garnish with fresh cilantro and avocado slices if desired. |
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