"This quick and easy soup is adapted from a recipe by my cousin, who is a personal trainer in Colorado. Black beans are a great pantry staple. This rich soup is a vegan and gluten free option that still delivers a hearty bite and smooth texture. It can be a meal in itself with a side salad, or a great addition to family taco night!" - Wendy Cannon, a cooking instructor at the Dr. Yum Project Kitchen
Heat oil in a medium saucepan over medium heat. Add onion and bell pepper and cook until soft and translucent. Add garlic and stir. Add beans, cumin, paprika, salt, pepper, and broth. Bring to a boil, stirring occasionally. Then reduce heat to a medium low. In a small bowl, combine cornstarch and water to create a slurry. Add the slurry to the pan and bring to a gentle boil, stirring occasionally until soup has thickened. Remove the pan from heat. Add vinegar and stir. Use an immersion blender to puree the soup until it is smooth. Alternatively, you can puree the soup in smaller batches using a food processor or blender. Serve with optional toppings and enjoy!