Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium carrot, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 3 cans (15 oz each) black beans, undrained
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups vegetable broth (low sodium)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • Salt and black pepper to taste
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the garlic and bell pepper, cooking for another 2 minutes until fragrant.
  3. Add the cumin, smoked paprika, oregano, and cayenne. Stir constantly for 60 seconds to bloom the spices.
  4. Pour in the undrained black beans, fire-roasted tomatoes (with juice), and vegetable broth.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes to allow the flavors to meld.
  6. Using an immersion blender, pulse the soup 3–5 times to break up about 25% of the beans for a creamier texture.
  7. Stir in the fresh lime juice and chopped cilantro before serving.