Quick Black Bean Soup with Cilantro

Ingredients

• 1 can (15 oz / 425 g) Canned black beans (drained and rinsed)
• 1 cup (240 ml) Vegetable or chicken broth
• 1/4 medium Yellow onion (diced)
• 1 tsp Ground cumin
• 1 clove Garlic (minced)(optional)
• 1 tbsp Lime juice
• 2 tbsp Fresh cilantro (chopped)
• 1 tbsp Olive oil(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion and mince the garlic (if using). Chop the cilantro and juice the lime.

2. 2

   Cook (15 minutes): In a pot, warm olive oil (if using) over medium heat. Add onion (and garlic if using) and cook 3–4 minutes until softened. Stir in cumin and cook 30 seconds.

3. 3

   Add beans and broth: Stir in the drained/rinsed black beans and broth. Simmer gently for 10–12 minutes, stirring occasionally.

4. 4

   Blend or mash: For a smoother soup, blend with an immersion blender until mostly smooth (or mash with a spoon for a chunkier texture). Season with salt and pepper to taste.

5. 5

   Finish: Turn off heat and stir in lime juice. Ladle into bowls and top with cilantro.