⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 tablespoon Olive oil
• 1/2 cup Onion, chopped
• 2 cloves Garlic, minced
• 1/2 Jalapeño, finely chopped
• 1 teaspoon Chili powder
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Dried oregano
• 1/4 teaspoon Smoked paprika
• 1 (14.5 ounce) can Diced tomatoes
• 4 cups Vegetable broth
• 1 (15 ounce) can Black beans, rinsed and drained
• 2 tablespoons Lime juice
• To taste Salt and pepper
• For serving Tortilla chips
• For serving Fresh cilantro, chopped
• For serving Avocado, sliced
• For serving Vegan sour cream (optional)

📖 Instructions

1. First things first, prep those veggies! Finely chop the onion, garlic, and jalapeño. If you're a wimp like me when it comes to spice, remove some seeds from the jalapeño. You know the drill!
2. Next, heat up a glug of olive oil in your large pot or Dutch oven over medium heat. Sauté the onion until it softens—about 5 minutes. Add the garlic and jalapeño and cook for another minute, or until fragrant. Don’t burn the garlic!
3. Now, for the flavor bomb: Stir in the chili powder, cumin, oregano, and smoked paprika. Cook for 30 seconds, stirring constantly, to toast the spices and release their amazing aroma. Deep breaths!
4. Time for the tomatoes! Add the diced tomatoes to the pot, along with the vegetable broth. Bring the mixture to a gentle simmer and let it bubble away for 10-15 minutes. This allows the flavors to deepen and become one with each other. Trust me.
5. Once simmered, carefully use an immersion blender (or transfer to a regular blender in batches—be careful of hot liquids!) to partially blend the soup. You want a slightly chunky texture, not a completely smooth purée. Leave some of that lovely tomato texture!
6. Season to perfection! Add salt and pepper to taste. Start with a small amount and adjust as needed. Remember, you can always add more, but you can't take it away, so start small!
7. Now for the magic ingredient: the black beans. Stir in the drained and rinsed black beans. Heat through for another 5 minutes. Let them get cozy in the soup.
8. Almost there! Just before serving, carefully stir in the lime juice. This adds a lovely brightness that cuts through the richness of the soup.
9. Ladle the soup into bowls. Top with your favorite crunchy toppings: tortilla chips, fresh cilantro, sliced avocado, a dollop of vegan sour cream or cashew cream, and extra lime wedges. Now go on, eat it already!
10. Optional: If you want a thicker soup, you can simmer it uncovered for a bit longer. This will reduce the liquid.
11. Troubleshooting Tip: If your soup is too spicy, add a squeeze of lime juice or a dollop of plain vegan yogurt to cool things down. Simple as that!

📝 Notes

• Adjust the amount of jalapeño to control the spice level.
• Feel free to add other vegetables like corn, bell peppers, or zucchini.
• For a smoother soup, blend completely with an immersion blender.
• If the soup is too thick, add more broth. If it's too thin, simmer it uncovered for longer to reduce the liquid. Make sure to taste and adjust seasonings as needed!