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Black Bean Soup with Smoky Cumin in 30 Minutes

Black Bean Soup with Smoky Cumin
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A hearty and flavorful black bean soup with a smoky cumin twist, perfect for a comforting meal.

Ingredients

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  • 2 cups dried black beans, soaked overnight
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, juiced

Instructions

  1. Rinse and drain the soaked black beans.
  2. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper. Cook until softened.
  3. Stir in cumin and smoked paprika. Cook for 1 minute.
  4. Add black beans, vegetable broth, diced tomatoes, salt, black pepper, chili powder, and bay leaf. Bring to a boil.
  5. Reduce heat and simmer for 1 hour or until beans are tender.
  6. Remove bay leaf. Blend half the soup for a creamy texture or leave as is.
  7. Stir in cilantro and lime juice before serving.

Notes

  • Soaking beans overnight reduces cooking time.
  • For extra smokiness, add a pinch of extra smoked paprika.
  • Serve with avocado or tortilla chips.

Nutrition

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