Lunch · 40 min · mexican

Smoky Black Bean Soup

This is the kind of Mexican lunch you’ll make on repeat — black beans and chipotle in adobo, 40 minutes, big payoff. Each serving lands at 426 calories with 26g of protein, so it eats like a much heavier meal. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Black beans
• 1 tbsp Chipotle in adobo
• 1/2 Onion
• 1 tsp Cumin
• 2 cups Vegetable broth
• 1/2 Lime

Steps

1. Sauté the diced onion in oil over medium heat for 6 minutes until soft and translucent.
2. Stir in the cumin and minced chipotle; cook 1 minute until fragrant.
3. Add the black beans and vegetable broth.
4. Bring to a boil, then simmer 25 minutes so the flavors marry.
5. Blend about half the soup and return it to the pot — this gives body while keeping texture.
6. Simmer 5 more minutes until slightly thickened.
7. Squeeze in the lime juice and season with salt.
8. Serve with your favorite toppings.

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