Ingredients and Weight:
- 1 cup dried black beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups vegetable broth
- 2 cups water
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Drain and rinse the soaked black beans.
- In a large pot or Dutch oven over medium heat, sauté the onion and garlic until softened.
- Add the bell peppers, vegetable broth, water, cumin, chili powder, smoked paprika, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the black beans and cook until tender, about 15 minutes more.
- Stir in the cilantro and serve immediately.
Nutritional Information:
- Calories: 150 per serving
- Protein: 10g
- Carbohydrates: 20g
- Fat: 5g
- Fiber: 5g
Dish Characteristics:
- Spicy and flavorful
- Thick and creamy texture
- Healthy and nutritious
- Suitable for vegan and gluten-free diets
User Comments:
- "This soup is so delicious! It has just the right amount of spice and a creamy, rich texture."
- "I love the bold flavors and how easy it is to make. Perfect for a quick and satisfying meal."
- "This is a great soup for a cold day. It warms you up and fills you with energy."
Special Precautions and Tips:
- If you don't have time to soak the black beans overnight, you can quick-soak them by bringing them to a boil in plenty of water. Boil for 2 minutes, then turn off the heat and let them soak for 1 hour.
- For a spicier soup, add more chili powder to taste.
- Serve with cornbread, tortilla chips, or rice for a complete meal.
