Ingredients and Weight:
- 1 onion, chopped (1 cup)
- 2 bell peppers, chopped (2 cups)
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced (optional)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 (15 ounce) cans black beans, rinsed and drained
- 5 cups vegetable broth
- 1 cup chopped tomatoes
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large saucepan or Dutch oven, heat a little olive oil over medium heat.
- Add the onion, bell peppers, garlic, and jalapeño (if using) and cook until softened, about 5 minutes.
- Stir in the oregano, cumin, and smoked paprika and cook for 1 minute more.
- Add the black beans, vegetable broth, and tomatoes. Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until the beans are tender.
- Stir in the cilantro and lime juice. Season with salt and black pepper to taste.
Nutritional Information:
- Calories: 220 per serving
- Protein: 15 grams per serving
- Carbohydrates: 40 grams per serving
- Fiber: 10 grams per serving
- Fat: 5 grams per serving
Dish Characteristics:
- Rich, smoky, and flavorful
- Packed with protein and fiber
- Perfect for a cold winter night
- Can be made ahead of time and reheated when ready to serve
User Comments:
- "This soup is amazing! It's so full of flavor and the smokiness is perfect."
- "I love that this soup is vegetarian and still so satisfying."
- "This is my new favorite soup recipe. It's easy to make and everyone loves it."
Special Precautions and Tips:
- If you don't like spicy food, omit the jalapeño pepper.
- Serve with rice, avocado, or sour cream for extra flavor.
- This soup can be frozen for up to 3 months.
