Ingredients:

  • 2 cups purple black beans (dry, soaked overnight)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (optional, for heat)
  • 4 cups vegetable or chicken broth
  • 1 cup diced tomatoes (fresh or canned)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 lime, juiced
  • Fresh cilantro (for garnish, optional)

Instructions:

  1. If using dry purple black beans, rinse them and soak them in a large bowl of water overnight.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes.
  3. Stir in the minced garlic, diced carrot, and red bell pepper. Cook for an additional 5 minutes.
  4. Add ground cumin, smoked paprika, and chili powder (if using) to the pot. Cook for about 1-2 minutes.
  5. Drain and rinse the soaked purple black beans. Add the beans, diced tomatoes, and broth to the pot.
  6. Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 30-35 minutes.
  7. Once the beans are cooked, add lime juice and stir. Adjust seasoning with salt and black pepper.
  8. Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve hot!