Smoky Black Bean Soup

Ingredients

• 2 tbsp olive oil
• 1 cup yellow onion, chopped
• 1 bell pepper, diced
• 1 cup carrot, diced
• 4 clove garlic, minced
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 27 oz canned black beans (drained), drained and rinsed (about 3 cans)
• 3 cup vegetable broth
• 3/4 cup white rice, uncooked
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Cook the rice with 1 1/2 cups water: bring to a boil, cover and simmer on low 15 minutes.
2. Heat the oil in a large pot over medium heat. Cook the onion, bell pepper and carrot 7 minutes until soft. Add the garlic, cumin, chili powder and paprika and stir 1 minute.
3. Add the beans, broth, salt and pepper and bring to a boil. Reduce the heat and simmer 15 minutes.
4. Mash about a third of the beans against the side of the pot, or blend part of the soup, to thicken it.
5. Stir in the lime juice, then ladle over the rice and top with cilantro.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).