Black Bean Soup

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and red bell pepper. Sauté, stirring occasionally, for 5-7 minutes until they have softened.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2

   Toast the Spices

   • Stir in the chili powder, ground cumin, smoked paprika, and dried oregano.
   • Cook for 1 minute, stirring constantly, until the spices are fragrant. This step, called 'blooming', deepens their flavor.
3. 3

   Simmer the Soup

   • Add the two cans of rinsed and drained black beans and the vegetable broth to the pot. Stir everything to combine.
   • Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 15 minutes to allow the flavors to meld together.
4. 4

   Thicken and Finish

   • For a thicker, creamier consistency, use an immersion blender to pulse the soup a few times directly in the pot until about one-third of it is blended. Alternatively, carefully transfer 2 cups of soup to a regular blender, blend until smooth, and return it to the pot.
   • Remove the pot from the heat. Stir in the fresh lime juice, kosher salt, and black pepper.
   • Taste the soup and adjust the seasonings as needed. You may want more salt or a little more lime juice to brighten it up.
5. 5

   Serve

   • Ladle the hot soup into bowls.
   • Garnish generously with fresh cilantro, diced avocado, and a dollop of sour cream if desired. Serve immediately.