This is a soul-warming pot of black beans simmered until velvety, built on a base of softened onion, bell pepper, and jalapeño with garlic and warm spices like cumin and smoked paprika bubbling in for depth. A quick partial blend gives the soup its signature thick, creamy texture while still leaving plenty of whole beans for bite. Bright lime juice and a handful of fresh cilantro stirred in at the end wake everything up, cutting through the richness with a punch of acidity. Ladle it into bowls with a dollop of sour cream and an extra lime wedge on the side for that classic finishing touch. It's a comforting, weeknight-friendly soup that fits easily into a vegetarian kitchen, no fuss required.
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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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