Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 200g)
  • 1 large bell pepper, diced (approx. 150g)
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 3 cans (15 oz each) black beans, un-drained
  • 2 cups low sodium vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 bay leaf
  • 1 tbsp fresh lime juice
  • 0.5 cup fresh cilantro, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, and jalapeño. Sauté for 8 minutes until the vegetables are translucent.
  2. Stir in the garlic, cumin, smoked paprika, and oregano; cook for 60 seconds until fragrant.
  3. Pour in the three cans of black beans with their liquid and the vegetable broth. Scrape the bottom of the pot to release browned bits. Add the bay leaf.
  4. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
  5. Remove the bay leaf. Use an immersion blender to pulse the soup 3–4 times (blending approximately 25% of the beans) to create a thick, creamy base while keeping most beans whole.
  6. Stir in the lime juice and fresh cilantro. Season with salt and black pepper to taste and serve warm.