black bean soup recipe

 INGREDIENTS

• 2 tablespoons olive oil 
• 2 (15 oz) cans black beans (drain & rinse 1 can) 
• 1/2 yellow onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 3 roma tomatoes, chopped 
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper 
• 1 cup vegetable broth 
• 1 (15 oz) can corn, drained and rinsed
• 1 tablespoon fresh lime juice

Toppings (optional): 

• Chopped cilantro
• Chopped avocado
• Lime wedges

INSTRUCTIONS

• Using a food processor or blender, puree one of the cans of black beans (leaving them undrained and unrinsed). 
• In a large dutch oven or pot heat olive oil over medium high heat. Add the onion and bell pepper and saute 3 – 4 minutes, until tender. Add the garlic and cook for 1 minute more. 
• Add the tomatoes and seasonings to the pot. Stir until the ingredients are coated in the seasoning. 
• Pour in the broth and bring the pot to a boil. Stir in the remaining can of beans (drained & rinsed), the pureed beans, and the corn (drained & rinsed). 
• Turn the heat down and let the pot simmer for 10 – 15 minutes. If preferred, add more broth here to thin your soup.
• Stir in lime juice before serving. Optionally, serve topped with chopped cilantro and avocado.