Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 2 cups vegetable broth (low sodium)
  • 1 cup chunky salsa
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the diced onion and jalapeño, stirring frequently until the onions become translucent and fragrant (about 4-5 minutes).
  2. Stir in the minced garlic, cumin, smoked paprika, and oregano, cooking for approximately 60 seconds until the spices are toasted and aromatic.
  3. Pour in the drained black beans, vegetable broth, and salsa. Stir well, scraping any browned bits off the bottom of the pot. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10-15 minutes.
  4. Use an immersion blender directly in the pot to pulse 3-4 times, blending only a portion of the beans to create a creamy texture. If using a standard blender, blend 2 cups of soup and stir it back into the pot.
  5. Stir in the lime juice and fresh cilantro just before removing from heat to preserve the bright flavors and color.