Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, diced tomatoes, shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add black beans, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Use an immersion blender to puree part of the soup for a creamier texture, if desired.
- Serve hot, topped with your favorite toppings.
Notes
- You can customize the spice level by adding more chili powder or hot sauce.
- For a vegetarian option, ensure the broth is vegetable-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg