Black Bean Soup (AI Generated)

Ingredients

• 3 cans (15 oz each) black beans, drained and rinsed
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• 2 tbsp olive oil
• Juice of 1 lime
• Kosher salt and black pepper

Toppings

• Sour cream or Greek yogurt
• Cilantro
• Diced avocado
• Hot sauce

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, cook 5 minutes until soft.
2. Add garlic and jalapeño, cook 1 minute.
3. Add cumin, paprika, oregano. Stir 30 seconds until fragrant.
4. Add beans, tomatoes, and broth. Bring to a boil, then reduce to a simmer.
5. Cook 20 minutes.
6. Take out about 2 cups of soup and blend it (immersion blender in the pot works too). Stir back in. This gives you a thick base with whole beans throughout.
7. Add lime juice, salt, and pepper to taste.
8. Serve with toppings.

Notes

• If you want to use dried beans: soak 1 lb overnight, simmer in broth for 1–1.5 hours before step 1, then proceed.
• This freezes for 3 months easy. Make a double batch.