Black Bean Soup
In the world of hearty and wholesome meals, few dishes embody the essence of comfort as effortlessly as black bean soup. A humble yet robust creation, this timeless classic has found its way into the hearts and kitchens of culinary enthusiasts around the globe.
Servings: 4 people
Ingredients
- 2 cups dried black beans (soaked overnight)
- 1 large onion (finely chopped)
- 2 carrots (diced)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 bay leaf
- 6 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro and lime wedges for garnish
Instructions
- Soak the Black Beans: Rinse the dried black beans and soak them in water overnight. Drain and set aside.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, celery, and red bell pepper. Sauté until the vegetables are softened.
- Add Garlic and Spices: Stir in minced garlic, cumin, chili powder, paprika, and bay leaf. Sauté for an additional 1-2 minutes until fragrant.
- Simmer the Beans: Add the soaked black beans to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours or until the beans are tender.
- Season to Taste: Season the soup with salt and pepper to taste. Adjust the spices if needed.
- Blend (Optional): For a creamier texture, use an immersion blender to partially blend the soup. Alternatively, transfer a portion to a blender and blend before returning it to the pot.
- Serve: Ladle the black bean soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.