Ingredients
Equipment
Method
- Sauté the onion, garlic, and red bell pepper in olive oil in a large pot until soft and fragrant.
- Add cumin, smoked paprika, chili powder, and cayenne pepper, and stir for about a minute.
- Add black beans and vegetable broth to the pot, bring to a boil.
- Lower heat and let it simmer for about 20 minutes.
- For a creamy texture, blend about a cup of the soup and stir it back in.
- Add lime juice and maple syrup in the last five minutes of cooking.
- Serve hot with garnishes of choice, such as cilantro or sour cream.
Nutrition
Calories: 220kcalCarbohydrates: 35gProtein: 10gFat: 2gSodium: 300mgPotassium: 600mgFiber: 9gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg
Notes
This homemade version is vegan and gluten-free, making it suitable for various dietary preferences.
Feel free to adjust the spices to suit your taste; add more chili for heat or skip the cayenne if you prefer milder flavors.
The soup freezes beautifully, so consider making a large batch for convenient meals later in the week.
Pair this soup with crusty bread or a fresh salad for a complete meal. Enjoy your cozy, heartwarming soup!
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