Packed with spicy flavor, hearty enough for a meal, and easy enough for a weeknight! The best part: this spicy black bean soup comes together in just over thirty minutes.
Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the onion and bell pepper. Sweat the veggies for about 5 minutes, until the pepper is soft and the onion is translucent.
Add the garlic, jalapeño pepper, cumin and ancho chile powder. Cook everything for about 1 minute, stirring constantly, until the garlic becomes very fragrant.
Stir in the broth and beans. Raise the heat and bring the broth to a simmer.
Lower the heat and allow the broth to simmer for about 15 minutes, until the beans soften up a bit. Add water to the pot as needed if it becomes too dry.
Remove the pot from the heat. Use an immersion blender to blend about half of the soup. Alternatively, transfer it in batches to a blender or food processor, and then return the blended portion to the pot.
Thin the soup with as much water as you like, then reheat it if necessary.
Remove the soup from the burner and stir in the lime juice, salt and pepper.
Ladle into bowls and top with toppings of choice. Serve.