Black Bean Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 large celery stalk, diced
• 1 red bell pepper, diced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups vegetable broth
• 2 (14.5-ounce) cans black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 cup frozen corn kernels
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
2. Add the carrot, celery, and bell pepper and cook for an additional 5 minutes.
3. Add the chili powder, smoked paprika, cumin, coriander, oregano, salt, and pepper and cook for 1 minute, stirring to combine.
4. Add the vegetable broth, black beans, diced tomatoes, and corn and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
5. Add the cilantro and lime juice and stir to combine. Serve hot.

Interesting Facts

• This soup is a great source of protein and fiber.
• This soup is vegan and gluten-free.
• This soup can be made in advance and stored in the refrigerator for up to 5 days.