Karina Sharma
Dried black beans, diced onion, minced garlic cloves, chopped bell pepper, ground cumin, chili powder, vegetable broth, olive oil.
Start by rinsing and soaking the dried black beans for at least 4 hours or overnight.
Add the diced onion, bell pepper, and garlic. Sauté for 5-7 minutes until softened.
Add cumin and chili powder to the veggies and stir for 1 minute.
Bring it to a boil, then reduce to a simmer. Cook for 45 minutes, or until beans are tender.
Serve the soup hot with toppings.