This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it’s incredibly flavourful and delicious. This soup is naturally vegan, vegetarian and gluten-free. The recipe yields quite a bit of soup (6 to 8 servings)—it is easily halved, or you can freeze the leftovers.

Ingredients

• 1 tablespoon olive oil  
• 1 onion, chopped  
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 (15 ounces) cans of black beans, rinsed and drained
• 1 (14.5 ounces) can of diced tomatoes, undrained
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

Step 1: In a large pot heat olive oil and add onion to cook until it becomes softened about 5 minutes. Stir the garlic and cook for 30 seconds more.

Step 2: Add chili powder, cumin, green bell pepper, and smoked paprika to the pot and cook for a minute, or until fragrant.

Step 3: Stir in diced tomatoes, pepper, salt, black beans, and vegetable broth. Bring to a boil, and reduce heat to simmer for 15 minutes.

Step 4: Serve hot with your desired toppings.

Step 5: Before serving, use an immersion blender to make part of the soup into a puree.

Step 6: Serve it hot and enjoy your comforting black bean soup!

Cooking Time: 30 minutes