This soup is my obsession.
This soup is one of my favorite meals to prep for the week, heats up so well.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 1 diced bell pepper
- 4 cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 tablespoon ground cumin
- 2 tablespoons fresh lime juice
- 1 teaspoon hot sauce, or more to taste (i like to add quite a bit more personally)
- 1/2 teaspoon salt, or more to taste
Optional toppings
- cashew cream
- cilantro
- avocado
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Heat the oil in a big pot over medium heat, then add the onion and saute for about 3 minutes until translucent. Add the garlic and saute 1 more minute.
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Add the diced carrot and bell peppers and saute for 1 minute, stirring. Pour in the beans, vegetable broth and cumin. Bring to a boil, then lower heat to a simmer and cook for 15 minutes.
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Blend some of the soup: Put about half of the soup in a blender, and blend until smooth. Add back to the pot and stir.
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Add the lime juice, hot sauce and salt to taste
serve with tortilla chips, garlic bread, or even avo toast! 
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