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El Paso Black Bean Soup

El Paso Black Bean Soup prepared dish

El paso black bean soup is a hearty and flavorful dish that combines black beans, vegetables, and spices for a comforting meal. This soup is not only delicious but also packed with nutrients, making it a perfect choice for any time of the year. Serve it with a dollop of sour cream or avocado for added richness!

This recipe is mexican style, dinner, scaled for 6 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 6

Quick cooking notes

  • Core ingredients include vegetable broth, bell pepper, carrot, black beans.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 4 cups vegetable broth
  • 1 medium bell pepper (chopped)
  • 1 medium carrot (diced)
  • 3 cups black beans (cooked)
  • 0.5 cups cilantro (chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp cumin
  • 1 medium onion (chopped)
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp lime juice
  • 2 tbsp olive oil

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, bell pepper, and carrot, and sauté until the vegetables are softened, about 5-7 minutes.
  3. Stir in the minced garlic, cumin, and chili powder, and cook for an additional minute until fragrant.
  4. Add the cooked black beans and vegetable broth to the pot, and bring the mixture to a boil.
  5. Reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
  6. Season the soup with salt, black pepper, and lime juice, stirring to combine.
  7. Serve the soup hot, garnished with chopped cilantro.

Nutrition (per serving)

  • Calories: 210
  • Protein: 12 g
  • Fat: 6 g
  • Carbohydrates: 32 g
  • Fiber: 10 g
  • Sugar: 2 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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