Mexican Black Bean Soup

Ingredients:

• 2 cups black beans, soaked overnight
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and chopped
• 1 red bell pepper, chopped
• 1 can diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 4 cups vegetable broth
• Salt and pepper, to taste
• Optional toppings: avocado, cilantro, lime wedges

Instructions:

1. Drain and rinse the soaked black beans.
2. In a large pot, sauté the onion, garlic, jalapeno pepper, and red bell pepper until softened.
3. Add the diced tomatoes, chili powder, cumin, paprika, and oregano. Stir to combine.
4. Add the black beans and vegetable broth to the pot.
5. Bring the soup to a boil, then reduce the heat and simmer for 1-2 hours, or until the black beans are tender.
6. Use an immersion blender or transfer a portion of the soup to a blender and blend until smooth, if desired.
7. Season with salt and pepper to taste.
8. Serve the soup hot, topped with avocado, cilantro, and a squeeze of lime.