A hearty and flavorful black bean soup with a zesty lime twist, perfect for a quick and healthy meal.
Drain and rinse two cans of black beans, leaving the third can undrained.
Rinsing the beans reduces excess sodium and improves the soup's flavor.
In a food processor, blend the two drained cans of beans with the vegetable broth until smooth.
For a chunkier soup, blend only one can of beans and leave the other whole.
Heat a large saucepan over medium heat and sauté the chopped onion and minced garlic in a splash of olive oil until softened, about 5 minutes.
Cooking the onions and garlic releases their natural sweetness, enhancing the soup's flavor.
Add the blended bean mixture, the undrained can of beans, salsa, cumin, and red pepper flakes to the saucepan. Stir well.
Stirring thoroughly ensures the spices are evenly distributed.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Stir in the juice of one lime and adjust seasoning with salt and pepper to taste.
Adding lime juice at the end preserves its fresh, tangy flavor.
Serve the soup hot, garnished with a dollop of light sour cream if desired.
For a vibrant presentation, sprinkle with chopped cilantro or green onions.
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