# Smoky Black Bean Soup

> Thick, smoky vegan black bean soup served over rice with lime and cilantro.

Serves 4. Prep 10 min, cook 30 min. lunch, dinner; vegan, vegetarian, pescatarian, gluten-free, dairy-free. Contains: none of the major allergens.

Nutrition per serving (USDA FoodData Central): 470 calories, 18 g protein, 79 g carbs, 10 g fat, 3 g fiber, 1550 mg sodium.

## 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.

recipe_id: `smoky-black-bean-soup` (use with the Mise MCP tools build_shopping_list and log_calories)