Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
• Add minced garlic, cumin, chili powder, and smoked paprika. Cook for another minute until fragrant, stirring constantly.
• Add the rinsed and drained black beans, vegetable broth, and undrained diced tomatoes to the pot. Stir to combine.
• Bring the soup to a boil, then reduce heat and simmer for at least 30 minutes, or until flavors have melded and the soup has thickened slightly. For a creamier texture, you can mash some of the beans against the side of the pot with a spoon or use an immersion blender for a portion of the soup.
• Stir in the fresh lime juice just before serving.
• Ladle the soup into bowls and garnish with chopped cilantro and a dollop of sour cream, if desired.