Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can diced tomatoes, undrained
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 2 cups fresh spinach or kale
  • Juice of 1 lime

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic, cooking until fragrant (about 30 seconds).
  2. Incorporate diced carrots and celery; cook for 5 minutes.
  3. Add diced bell pepper, cumin, and smoked paprika; stir and cook for another minute.
  4. Pour in the diced tomatoes (with juices), both types of beans, and vegetable broth.
  5. Bring to a boil, then reduce heat and let simmer uncovered for 30-40 minutes. Stir occasionally.
  6. Add spinach or kale and cook until wilted. Adjust seasonings with salt and pepper. Stir in lime juice before serving.