Savory Black Bean Soup with a Zesty Twist

1.Heat the olive oil in a medium-sized pot over medium heat.

2.Add the diced onion and sauté for about 5 minutes until translucent.

3.Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.

4.Add the drained and rinsed black beans to the pot, followed by the vegetable broth.

5.Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.

6.Stir in the corn kernels and diced red bell pepper. Continue to simmer for another 5 minutes until the vegetables are tender.

7.Remove the pot from heat and stir in the lime juice. Season with salt and black pepper to taste.

8.Use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

9.Ladle the soup into bowls and garnish with fresh cilantro, diced avocado, and a dollop of sour cream if desired.

10.Serve with lime wedges on the side for an extra zesty kick.