- 2 tablespoons olive oil
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder
- Sea salt
- Two 15-ounce cans black beans, rinsed and drained
- 1 quart vegetable stock
- 2 tablespoons lime juice
- Sour cream, for garnish
- Cilantro leaves, for garnish
In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the garlic, cumin, chili powder and 1 teaspoon salt. Cook until fragrant, 2 minutes.
Stir in the black beans and stock, scraping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.
Remove from the heat and add the lime juice. Taste for seasoning. Serve the soup in bowls and garnish with the sour cream and cilantro leaves.