Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium bell pepper (any color), diced
  • 2 cans (15 oz each) black beans, drained and rinsed (425 g each)
  • 4 cups vegetable broth (960 ml)
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon chili powder (2 g)
  • Salt and pepper to taste
  • 1 cup corn kernels (fresh or frozen) (150 g)
  • Fresh cilantro, chopped (optional)
  • Lime wedges (for serving)
  • Avocado, diced (optional)

Instructions:

  1. Dice the onion, carrot, and bell pepper; mince the garlic.
  2. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and bell pepper. Sauté until softened, about 5-7 minutes.
  3. Stir in the black beans, cumin, chili powder, salt, and pepper. Mix well to toast the spices, about 1-2 minutes.
  4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
  5. For a creamier texture, use an immersion blender to blend part of the soup or transfer half to a regular blender and blend until smooth. Return to the pot.
  6. Stir in the corn and simmer for an additional 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.
  7. Ladle the soup into bowls and garnish with chopped cilantro, lime wedges, and diced avocado, if desired.