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Black Bean Kick Energizes Cold Mornings

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 3 15-ounce cans black beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper adjust to taste
  • 2 tablespoons fresh lime juice
  • Salt and black pepper to taste
  • Sour cream shredded cheese, avocado, and cilantro for topping

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cooking until softened, about 5-6 minutes.
  2. Add garlic, cumin, smoked paprika, chili powder, and cayenne. Stir constantly for 1 minute until fragrant.
  3. Add black beans and broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes to let flavors meld.
  4. Using a potato masher or the back of a wooden spoon, mash about half of the beans against the side of the pot to thicken the soup while leaving some whole for texture.
  5. Stir in lime juice and season with salt and pepper to taste. If soup is too thick, add more broth or water to reach desired consistency.
  6. Serve hot in bowls topped with a dollop of sour cream, shredded cheese, diced avocado, and fresh cilantro. Perfect with tortilla chips for scooping!