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Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups low-sodium broth
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tsp chili oil
Instructions
Heat olive oil in a soup pot over medium heat. Cook onion, carrot, and celery until softened, 6–8 minutes; add garlic for 30 seconds.
Add the black beans, cumin, chili powder, broth, salt, and pepper, scraping the pot well.
Bring to a boil, reduce to a steady simmer, and cook until the vegetables are tender.
For blended soups, blend only after ingredients are fully tender; for chunky soups, keep the texture intact. Add noodles/pasta late enough that they do not overcook.
Prepare the chili oil separately if needed, adjust seasoning, garnish, and serve hot.
Nutrition per serving
185
Calories
8g
Protein
28g
Carbs
5g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
