Simple Vegetarian Black Bean Soup
Recipes Main Dish Mexican Quick and Easy Soups and stews Vegetarian
Description
Everyone will be amazed at how delicious this soup is. You'll be amazed at how easy and quick it is to prepare. It's the perfect meal for meatless Mondays, Fridays during Lent or anytime you want a delicious and quick meal.
Ingredients
Soup:
2 T. cooking oil
1 medium white onion, diced
1 medium red bell pepper
5 cloves minced garlic
2 t. chili powder
1 t. ground cumin
1 t. paprika
4 c. vegetable broth
3 - 15 oz. cans black beans
15 oz. can fire roasted diced tomatoes
7 oz. can diced green chiles
1 - 2 T. Mexican hot sauce, optional
1/2 t. salt
2 T. freshly squeezed lime juice juice from 2 limes
Optional Toppings For Serving:
3 c. tortilla strips or tortilla chips
2 avocados, diced
1 c. crumbled Cotija cheese
1/2 c. chopped fresh cilantro
1 c. Mexican crema
Directions
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Heat oil in a large pot over medium-high heat; add onion and bell pepper; saute 5 minutes. Add garlic, chili powder, cumin, and paprika; toast for 60 seconds.
Pour in vegetable broth, black beans, canned tomatoes, and green chiles. Return soup to a simmer; let simmer 5 minutes.
Using an immersion blender, blend the soup a little to smooth the soup to your liking. If using a blender, blend only half the soup to still retain some texture.
Remove from the heat. Stir in the hot sauce, if using and the lime juice. Season with salt, to taste.
Serve hot, topped with tortilla strips or chips, and topping of choice like diced avocado, Cotija cheese, Mexica crema and cilantro.
6 servings.
Prep Time
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