Description
A comforting and nourishing soup filled with smoky beans, tender vegetables, and a blend of aromatic spices.
Ingredients
Scale
- 1 can black beans or pinto beans
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sweet bell peppers, chopped
- 1 cup zucchini, chopped
- 1 cup carrots, chopped
- 1 can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt, to taste
- Fresh cilantro or parsley, for garnish
- Olive oil, for sautéing
Instructions
- Begin by rinsing the beans if using canned. Chop your vegetables into bite-sized pieces and set them aside.
- In a large pot or Dutch oven over medium heat, add olive oil. Once hot, sauté the chopped onions until they become translucent, about 3-4 minutes. Add the garlic and cook for another 1-2 minutes, stirring until fragrant.
- Add the chopped bell peppers and carrots, stirring to coat them in the oil and aromatics. Cook for about 5 minutes to soften slightly.
- Sprinkle in the chili powder, cumin, and smoked paprika, stirring to mix. Let the spices bloom for 1-2 minutes until fragrant.
- Stir in the beans and pour in the broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for around 20-25 minutes.
- Add the zucchini and tomatoes during the last 10 minutes of cooking to keep them firm and bright.
- Taste the soup and adjust seasonings as needed. Serve in bowls garnished with fresh herbs, and enjoy!
Notes
This soup is versatile; feel free to adjust spices to taste and swap out vegetables based on availability.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, vegetarian, hearty, comfort food, family recipe