Black Bean Soup

When staying at home is the best way to remain safe then knowing how to whip up simple and healthy recipes is a talent to reckon with!

Here’s helping you with the recipe of the - Black Bean Soup from Mexico - made with canned black beans and ingredients already available in your pantry… 

Ingredients –

1 tablespoon olive oil

1 large yellow onion (chopped)

1 large carrot (chopped)

1 celery rib (chopped)

1 red bell pepper (stemmed, seeded, and chopped)

4 cloves garlic (minced)

1700 grams black beans (rinsed and drained)

900 grams vegetable broth

1 tablespoon ground cumin

½ teaspoon dried oregano

1 bay leaf

Kosher salt and black pepper, to taste

1 tablespoon fresh lime juice

¼ cup chopped cilantro

Garnish Options –

Avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion

Recipe -

1. Heat the olive oil over medium high heat in a large pot
2. Add the onion, carrot, celery, and red pepper 
3. Cook until vegetables are tender 
4. Add the garlic and cook for 2 minutes
5. Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper
6. Turn the flame to low and let the soup simmer for 25 minutes
7. Remove the bay leaf 
8. If you want to thicken the soup - you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth; and then stir the pureed soup back into the pot
9. Stir in the cilantro and fresh lime juice 
10. Serve the soup in bowls - warm and with desired toppings

Hope you enjoy this vegan, gluten-free, vegetarian and flavourful black bean soup!