Ingredients
- 1 can low-sodium black beans (15 oz), drained and rinsed
- 1 medium onion, chopped
- 3-4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 tsp cumin powder
- Lime wedges for garnish
Instructions
- Sauté onions and garlic in olive oil over medium heat until translucent.
- Stir in cumin powder and cook for an additional minute.
- Add black beans and vegetable broth; stir well.
- Bring to a gentle boil, reduce heat, cover partially, and simmer for 20 minutes.
- For a creamy texture, blend half the soup before returning to pot.
- Serve hot topped with lime juice or wedges.
Notes
To enhance the flavor profile, add spices like chili powder or smoked paprika.
For added texture, reserve some whole beans before blending.
Feel free to top with avocado slices or tortilla strips for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: To enhance the flavor profile, add spices like chili powder or smoked paprika. For added texture, reserve some whole beans before blending. Feel free to top with avocado slices or tortilla strips for extra crunch.
