Recipe for Black Bean Soup
Ingredients:
– 1 pound dried black beans
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 jalapeno pepper, seeded and minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon dried oregano
– 4 cups vegetable broth
– 1 bay leaf
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Cooking Instructions:
1. Rinse the black beans under cold water and remove any stones or debris. Soak the beans overnight in a large bowl with enough water to cover them completely.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, red bell pepper, jalapeno pepper, carrots, and celery. Cook for about 5 minutes or until the vegetables are slightly softened.
3. Stir in the cumin, chili powder, and dried oregano. Cook for another minute to toast the spices and enhance their flavors.
4. Drain the soaked black beans and add them to the pot along with the vegetable broth and bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1 ½ to 2 hours or until the beans are tender.
5. Once the beans are fully cooked, remove the bay leaf from the pot. Use an immersion blender or transfer a portion of the soup to a blender to puree until smooth. Return the pureed soup to the pot and stir well to combine.
6. Season with salt and pepper to taste. If the soup is too thick, add more vegetable broth or water until desired consistency is reached. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. Serve the black bean soup hot, garnished with fresh cilantro. It can be enjoyed as is or served with a dollop of sour cream, shredded cheese, or a squeeze of lime juice.
This recipe yields approximately 6 servings and takes around 2 ½ to 3 hours to cook, including soaking time for the black beans. Enjoy the warm and comforting flavors of this hearty black bean soup!