Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 tbsp lime juice, freshly squeezed
  • salt to taste
  • black pepper to taste
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or heavy-bottomed soup pot. Add the diced onion and bell pepper, stirring frequently until the onions become translucent and the peppers soften, approximately 5 minutes.
  2. Stir in the minced garlic, cumin, oregano, and smoked paprika, cooking for 60 seconds until the fragrance is released.
  3. Pour in the drained black beans and fire-roasted tomatoes with their juices. Stir to coat the beans in the spice mixture.
  4. Pour in the broth and bring the mixture to a gentle boil, then immediately reduce heat to low. Simmer uncovered for 15–20 minutes to allow the flavors to meld.
  5. Use an immersion blender directly in the pot to pulse the soup 3–5 times, or scoop out 2 cups of the soup and blend in a traditional blender until smooth, then stir back into the pot.
  6. Stir in the lime juice and season with salt, black pepper, and cayenne pepper to taste.