Smoky Black Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder (or 1 chipotle in adobo, minced)
• 3 cans (15 oz each) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced organic tomatoes
• Juice of 1 lime
• Salt to taste
• Sliced avocado, fresh cilantro, and lime wedges, to serve

How to make it

1. 1

   Warm the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook until softened, about 7 minutes.

2. 2

   Add the garlic, cumin, smoked paprika, and chipotle powder and cook 1 minute, stirring constantly.

3. 3

   Add the black beans, vegetable broth, and tomatoes. Bring to a boil, then reduce to a simmer.

4. 4

   Simmer uncovered for 20 minutes, until the flavors meld and the soup thickens slightly.

5. 5

   Use an immersion blender to partially blend the soup — about half — directly in the pot. Stir well to combine the smooth and chunky parts.

6. 6

   Stir in the lime juice and season with salt. Ladle into bowls and top with sliced avocado, fresh cilantro, and a wedge of lime.