Name: Black Bean Soup
Prep time: 15 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp extra-virgin olive oil; 2 yellow onions; 3 celery ribs; 1 carrot; 6 garlic cloves; 4½ tsp ground cumin; ½ tsp red pepper flakes; 4 can black beans; 4 cup low-sodium vegetable broth; ¼ cup fresh cilantro; 1 tsp sherry vinegar; 1 sea salt; 1 black pepper

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 vegetables are soft, about 10 to 15 minutes.

Cook until vegetables are soft

2 tbsp extra-virgin olive oil

2 yellow onions (chopped)

3 celery ribs (finely chopped)

1 carrot (peeled and sliced into thin rounds)

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.

Cook until beans are tender

6 garlic cloves (pressed or minced)

4½ tsp ground cumin

½ tsp red pepper flakes (use ¼ teaspoon if sensitive to spice)

4 can black beans (15 ounces each, rinsed and drained)

4 cup low-sodium vegetable broth (32 ounces)

3

Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth. 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.

¼ cup fresh cilantro (chopped (optional))

1 tsp sherry vinegar (to taste, or 2 tablespoons fresh lime juice)

1 sea salt (to taste)

1 black pepper (freshly ground, to taste)

Black Bean Soup

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