Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 small jalapeño, seeded and chopped (optional for spice)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 (15 oz) can black beans, drained and rinsed
  • 3 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes, with juices
  • Salt and pepper, to taste
  • 2 tablespoons lime juice
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and chopped jalapeño; cook for another minute until fragrant.
  2. Sprinkle in the cumin and smoked paprika; stir for 30 seconds. Add the drained black beans, stirring well to coat with spices.
  3. Pour in the vegetable broth and diced tomatoes with their juices. Stir to combine.
  4. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 20 minutes, stirring occasionally.
  5. Using an immersion blender, purée the soup to your preferred smoothness, or leave it chunky if desired.
  6. Stir in lime juice and season with salt and pepper to taste.
  7. Ladle the soup into bowls and garnish with fresh cilantro if using.