Black Bean Soup

Black Bean Soup Introduction: Black Bean Soup is a comforting, protein-packed dish with rich, smoky flavors. Originating from Latin American and Caribbean cuisines, this soup is loved for its simplicity and deep, earthy taste. It’s budget-friendly, naturally vegan (unless you add meat or dairy), and easy to customize. Whether you like it thick and creamy or brothy with whole beans, this dish is perfect for cozy nights or meal prepping. Serve it with warm cornbread, rice, or a dollop of sour cream for a satisfying meal. Ingredients: 2 cans (15 oz each) black beans, drained and rinsed (or 3 cups cooked black beans) 1 tbsp olive oil 1 small onion, diced 2 garlic cloves, minced 1 carrot, diced 1 celery stalk, diced 1 tsp cumin 1 tsp smoked paprika ½ tsp chili powder ½ tsp oregano 4 cups vegetable broth 1 tbsp tomato paste 1 bay leaf Salt and black pepper, to taste 1 tbsp lime juice Fresh cilantro, for garnish Instructions: Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté until softened (about 5 minutes). Stir in cumin, smoked paprika, chili powder, and oregano. Cook for 1 minute until fragrant. Add black beans, vegetable broth, tomato paste, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove the bay leaf. Blend half the soup with an immersion blender (or transfer some to a blender) to create a creamy texture. Stir in lime juice, adjust seasoning, and serve garnished with fresh cilantro. Enjoy your homemade Black Bean Soup!