Ingredients
- 1 can black beans (or dried)
- 1 cup carrots, diced
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
- 4 cups vegetable or chicken broth
- 1 can fire-roasted diced tomatoes
Instructions
- Prep the Ingredients: Dicing onion, carrots, and bell peppers into small pieces.
- Sauté the Aromatics: Heat olive oil in a soup pot, add onions until translucent, and then add garlic for 1 minute.
- Add the Vegetables: Toss in carrots and bell peppers, cooking for 5-7 minutes.
- Incorporate the Beans and Tomatoes: Add drained beans and canned tomatoes, mixing well.
- Spice it Up: Add chili powder, smoked paprika, cumin, salt, and pepper; stir well.
- Pour in the Broth: Bring to a boil, then simmer for 20-30 minutes.
- Taste and Adjust: Check flavor and add more seasoning if needed.
- Serve Warm: Ladle the soup into bowls and top with herbs or sour cream as desired.
Notes
Customize with seasonal vegetables or different beans based on availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian