Creamy black beans pureed with cumin, jalapeno, and lime ... yum. This super-easy soup is so simple to put together, you'll want it in your weeknight dinner rotation forevermore.
1large yellow oniondiced
6large cloves garlicminced) (about 2 tablespoons
1jalapeno pepperseeded and minced
4(15-ounce) cans cooked black beans, undrained
1(28-ounce) can fire-roasted diced tomatoes (can also use whole tomatoes)
4cupslow-sodium vegetable broth
1/2teaspoonkosher salt + more to taste
1/8teaspoonfreshly ground black pepper + more to taste
2tablespoonsfresh lime juiceabout 1 juicy lime
Cheddar cheese or vegan cheese
Sour cream or vegan sour cream
Your favorite hot sauce
Set a large pot over medium heat. When hot, add the olive oil. Add the onion and oregano and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the garlic and saute, stirring occasionally, for another minute. Add the cumin, pepper, beans, tomatoes, vegetable broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using whole tomatoes, break them up with a spoon.
Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
Remove from heat and let cool until safe to handle. Transfer 6 cups to a blender and puree. Return to soup and stir to combine. (You can also remove 6 cups from the soup and use an immersion blender to puree that half of the soup, if you prefer).
Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
Serve with optional toppings.
Serve with quinoa or cilantro rice (both have been suggested by readers and sound delicious!)Adapted from Bon Appetit