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Black Bean Soup

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Black Bean Soup

Person Person

3-4 persons

time Time

0:35 - 0:20

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Ashhad from Karachi
Ingredients
  1. •2 tbls_____ olive oil
  2. •2_____ medium yellow onions, chopped
  3. •3 _____celery ribs, chopped
  4. •1 _____large carrot, peeled and sliced into thin rounds
  5. •6_____ garlic cloves, pressed or minced
  6. •4 ½_____ teaspoons ground cumin
  7. •½ teaspoon_____ red pepper flakes
  8. •4_____ cans (15 ounces each) black beans, rinsed and drained
  9. •4 cups_____ (32 ounces) low-sodium vegetable broth
  10. •¼ cup_____ chopped fresh cilantro
  11. •1 to 2 teaspoons _____vinegar, to taste, or 2 tablespoons fresh lime juice
  12. •Sea salt_____ and freshly ground black pepper, to taste
  13. •Diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…
Method
  • 1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable is soft, about 10 to 15 minutes.
  • 2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
  • 3. Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
  • 4. Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
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