Black Bean Soup

Black Bean Soup


1 tablespoon olive oil

1 red onion, roughly chopped

2 garlic cloves minced

11/2 teaspoons cumin

1 teaspoon ancho chile powder

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon kosher salt plus more for serving

1 teaspoon black pepper plus more for serving

215 ounce cans black beans

115 ounce can diced fire-roasted tomatoes

1 cup low-sodium vegetable broth

Diced avocado for serving

Chopped cilantro for serving

Crumble tortilla chips for serving


Heat the olive oil in a large saucepan over medium high heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the garlic, cumin, ancho chile powder, oregano, garlic powder, onion powder, salt and pepper and continue cooking until fragrant, about 1-2 minutes.

Add the black beans, tomatoes and vegetable broth. Simmer for 15-20 minutes until the soup has slightly thickened.

Divide the soup into bowls and garnish with avocado, cilantro, tortilla chips, salt and pepper.