Smoky, spiced, and deeply comforting, this soup builds its flavor from a slow sauté of onion, bell pepper, garlic, and jalapeño before cumin, smoked paprika, and oregano get toasted right into the vegetables. Three cans of black beans simmer low and slow until they're fall-apart tender, then a quick pulse with an immersion blender turns half the pot creamy while leaving plenty of whole beans for texture. Bright lime juice and a generous handful of fresh cilantro stirred in at the end wake everything back up, cutting through the richness with a citrusy punch. It's the kind of one-pot meal that tastes even better the next day, ladled hot into bowls with extra lime wedges on the side. Easy, hearty, and packed with plant-based protein, this is a weeknight staple that fits neatly into a vegan kitchen.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
Add the garlic and jalapeño and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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