Mexican Black Bean Soup with Lime

Ingredients

• 1 can (15 oz / 425 g) Black beans (canned, drained and rinsed)
• 2 cups (480 ml) Vegetable broth
• 1 tsp Ground cumin
• 1/2 tsp Chili powder
• 2 cloves Garlic
• 1 lime Lime
• 2 tbsp Cilantro (chopped)(optional)
• 1 tbsp Olive oil(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (8 minutes): Drain and rinse the black beans. Mince the garlic. Zest and juice the lime; chop the cilantro.

2. 2

   Cook (15 minutes): In a pot, warm the olive oil (if using) over medium heat. Add garlic and cook for 30–60 seconds until fragrant.

3. 3

   Add the black beans, vegetable broth, cumin, chili powder, salt, and black pepper. Bring to a simmer and cook 10–12 minutes, stirring occasionally.

4. 4

   Blend or mash: Use an immersion blender to partially blend (or mash with a potato masher) until thick and creamy, leaving some texture if desired.

5. 5

   Finish: Stir in most of the lime juice (to taste) and lime zest. Warm through for 1–2 minutes, then serve topped with cilantro and extra lime juice.