Southwestern Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 4 cups vegetable broth
- 15 ounces black beans rinsed and drained
- 1 cup corn frozen or fresh
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro for garnish
- 1 lime juice for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, cumin, and chili powder and cook for 1 minute more.
- Pour in vegetable broth, add black beans, corn, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
- Serve hot, garnished with cilantro and a squeeze of lime juice.
