Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 1 medium red bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 4 cans (15 oz each) black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion, carrot, celery, and red pepper. Cook for 5–7 minutes until the vegetables are softened and the onions become translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Stir in the tomato paste, cumin, oregano, onion powder, garlic powder, and red pepper flakes. Toast the spices for 2 minutes, stirring constantly to bloom the flavors and deepen the color.
  3. Pour in the vegetable broth and the rinsed black beans. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 15 minutes, allowing the beans to absorb the aromatic flavors.
  4. Using an immersion blender, pulse the soup 3–5 times to create a thick, creamy base while leaving plenty of whole beans for texture. Stir in the lemon juice and fresh cilantro just before serving.