# What You Need:
→ Beans & Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 2 (15-ounce) cans black beans, drained and rinsed, or 3 cups cooked black beans
07 - 1 (14-ounce) can diced tomatoes
08 - 4 cups vegetable broth
→ Spices & Seasoning
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - Pinch of cayenne pepper, optional
→ Garnishes
17 - Chopped fresh cilantro, optional
18 - Sour cream or vegan yogurt, optional
19 - Sliced avocado, optional
20 - Lime wedges, optional
21 - Diced red onion, optional
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, sautéing for 5 minutes until vegetables soften.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, smoked paprika, chili powder, oregano, coriander, salt, pepper, and cayenne if using. Cook for 1 minute to toast the spices.
04 - Add black beans, diced tomatoes with their juices, and vegetable broth. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
06 - Use an immersion blender to partially blend the soup for a creamy consistency while leaving some beans and vegetables whole. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
07 - Taste and adjust seasoning as needed.
08 - Serve hot, garnished with cilantro, sour cream, avocado, lime wedges, or red onion as desired.
