Latin American 45 min

Black Bean Soup

Name: Black Bean Soup
Total time: 45 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 3 cans (15 oz each) black beans, drained (reserve liquid from 1 can); 3 tablespoons olive oil; 1 large yellow onion, diced; 4 stalks celery, diced; 1 green bell pepper, diced; 5 cloves garlic, minced; 2 teaspoons cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne; 4 cups vegetable or chicken broth; 2 tablespoons fresh lime juice; Salt and black pepper; Sour cream, diced red onion, cilantro, and lime wedges for serving

veganvegetariangluten-freehigh-proteinhealthymeal-prep

Ingredientsfor 2

290

Cal

14g

Protein

44g

Carbs

Fat

13 cans (15 oz each) black beans, drained (reserve liquid from 1 can)
23 tablespoons olive oil
31 large yellow onion, diced
44 stalks celery, diced
51 green bell pepper, diced
65 cloves garlic, minced
72 teaspoons cumin
81 teaspoon smoked paprika
91/2 teaspoon dried oregano
101/4 teaspoon cayenne
114 cups vegetable or chicken broth
122 tablespoons fresh lime juice
13Salt and black pepper
14Sour cream, diced red onion, cilantro, and lime wedges for serving

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Instructions

1
Heat olive oil in a large pot over medium heat. Cook onion, celery, and bell pepper for 8–10 minutes until very soft. Add garlic, cumin, paprika, oregano, and cayenne. Stir for 1 minute.
2
Add black beans, reserved bean liquid, and broth. Bring to a boil, reduce heat, and simmer for 25 minutes.
3
Using an immersion blender, blend half the soup to create a thick, creamy base while leaving plenty of whole beans for texture. Stir in lime juice and season generously with salt and pepper. Serve topped with sour cream, diced red onion, and fresh cilantro.