| Preparation time | 10 min |
| Cooking Time | 20 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 5 |
Ingredients
 1 tablespoon olive oil1/2 yellow onion, chopped3 cloves garlic, minced1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1/2 teaspoon ground cumin1 cup broth1 can diced tomatoes1 can black beans1 can pinto beans2 tablespoons tomato paste1 head of cilantro, rough chopped2 tablespoons freshly squeezed lime juice1 teaspoon red chili flakes
Directions
- Heat the oil in a large stock pot over medium heat. Add the onions, garlic, salt, black pepper, and cumin and sauté until the onions have softened.
- Add the broth, tomatoes, beans and tomato paste and stir to combine.
- Cover and simmer for 25 minutes.
- Add the cilantro, lime juice and chili flakes and stir into the soup, then remove the pot from the heat.