Description
A hearty and flavorful black bean soup that is both nutritious and easy to make.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 cans (15 ounces each) black beans, drained and rinsed
- 4 cups vegetable stock
- 1 cup corn, frozen
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and cook until translucent.
- Add the garlic, cumin, and smoked paprika; cook for 1 minute.
- Add the black beans and vegetable stock. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add corn and season with salt and pepper. Simmer for an additional 10 minutes.
- Using an immersion blender, blend the soup to your desired consistency.
- Serve hot, garnished with fresh cilantro.
Notes
- This soup is great for meal prep and freezes well.
- Adjust spices according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg