Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 large Yellow onion, finely diced
  • 1 Green bell pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 Jalapeño, seeded and minced
  • 3 cans (15 oz each) Black beans, slightly drained
  • 32 oz Low-sodium vegetable broth
  • 1 tbsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Dried oregano
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
  • 1 tbsp Apple cider vinegar
  • 2 tbsp Fresh lime juice
  • 0.25 cup Fresh cilantro, chopped

Instructions:

  1. Heat the 2 tbsp extra virgin olive oil in a large pot over medium heat. Add the finely diced yellow onion, green bell pepper, and jalapeño. Sauté these together for about 5 minutes until the onions are translucent and fragrant.
  2. Add the 4 cloves of minced garlic and cook for another 60 seconds.
  3. Stir in the 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Toast the spices in the oil for 30 seconds.
  4. Pour in the 3 cans of slightly drained black beans and the 32 oz low sodium vegetable broth.
  5. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes until the peppers are completely tender.
  6. Use an immersion blender to pulse the soup 3 or 4 times, leaving about 70% of the beans whole for texture while creating a creamy base.
  7. Stir in the 1 tbsp apple cider vinegar and 2 tbsp fresh lime juice.
  8. Remove from heat and stir in the 0.25 cup chopped fresh cilantro. Serve while steaming and vibrant.