Ingredients
Vegetables and Aromatics
- 2 tbsp olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 1 rib celery, chopped
- 4 cloves garlic, grated
Spices and Seasonings
- 2 tsp ground cumin
- 1 tsp chipotle powder (or ½ tsp red pepper flakes + 1 tsp smoked paprika)
- 4 bay leaves
- ½ tsp salt (or more to taste)
- ¼ tsp black pepper
Liquids and Canned Goods
- 3 cups vegetable broth (or more to taste)
- 3 cans (15 oz each) black beans
- 1 can (15 oz) diced tomatoes
- 1 lime (juice + extra for squeezing on top)
Instructions
- Sauté the Veggies and Spices: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Stir in the grated garlic, ground cumin, and chipotle powder (or the smoked paprika and red pepper flakes alternative). Cook for an additional 1 minute until the spices become fragrant.
- Simmer the Soup: Pour in 3 cups of vegetable broth, add the black beans with their liquid, diced tomatoes, bay leaves, salt, and black pepper into the pot. Bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer partially covered for 25 minutes to allow the flavors to meld.
- Blend and Finish: Remove 1 to 2 cups of the soup and blend until creamy, then return it to the pot to achieve a smooth yet chunky texture. Stir in the juice of one lime. Taste and adjust the seasoning as needed, adding additional broth if you prefer a thinner soup. Serve hot with extra lime wedges on the side for squeezing.
Notes
- Adjust the spice level by modifying the amount of chipotle powder or substituting with smoked paprika and red pepper flakes for a milder or smokier flavor.
- For a vegetarian or vegan option, ensure the vegetable broth is homemade or store-bought without animal products.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Add toppings such as avocado slices, sour cream, shredded cheese, or fresh cilantro for extra flavor.
- To make the soup gluten-free, verify that all canned goods and spices used are gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
