Spicy Black Bean Soup
This chunky and spicy vegetarian soup is delicious any time of year.
Servings 4 servings
Calories 500kcal
Ingredients
- 1½ tablespoons olive oil
- 1 medium white onion diced
- 1½ tablespoons chili powder
- 1½ tablespoons dried oregano
- 1 teaspoon cumin
- 1 big pinch cayenne pepper to taste
- ½ teaspoon salt
- ½ teaspoon freshly-ground black pepper
- 4 cloves garlic minced
- 45 ounces black beans drained but not rinsed
- 3 cups water
- 2 bay leaves
Optional toppings
- cheddar cheese grated
- mozzarella cheese grated
- sour cream
- lime juice
- avocado
- bacon crumbles
- chopped cilantro
Instructions
- In a large pot over medium heat, heat the oil. Add the onion and stir to coat with oil. Cook, stirring occasionally, until the onions become translucent, about 6 minutes.
- Stir in the spices, salt, pepper and garlic and cook until fragrant, about 2 minutes.
- Add the black beans and stir to combine with the spiced onion mixture. Cook for another 3 minutes. Stir in water and bay leaves.
- Bring the soup to a boil. Reduce heat. Simmer uncovered for 25 minutes.
- Serve immediately with whatever toppings you prefer!
Notes
Loosely based on the recipe by The Corner Kitchen
Nutrition
Serving: 1bowl | Calories: 500kcal | Carbohydrates: 83g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 355mg | Potassium: 1284mg | Fiber: 30g | Sugar: 2g | Vitamin A: 1056IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 8mg
