Central American Black Bean Soup

local_grocery_store Ingredients

• 2 cups Black beans, cooked
• 1 Onion, diced
• 3 Garlic cloves, minced
• 1 Red bell pepper, diced
• 1 Carrot, diced
• 2 Celery stalks, diced
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 4 cups Vegetable broth
• 1 Lime, juiced
• to taste Salt
• for garnish Cilantro, chopped

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium heat.
2. 2.Add the onion, garlic, red bell pepper, carrot, and celery. Sauté until the vegetables are tender.
3. 3.Add the cumin and chili powder. Cook for another minute to toast the spices.
4. 4.Add the cooked black beans and vegetable broth to the pot.
5. 5.Bring the soup to a boil, then reduce heat and simmer for 30 minutes.
6. 6.Using an immersion blender or regular blender, blend about half of the soup until smooth.
7. 7.Stir in the lime juice and season with salt to taste.
8. 8.Serve the soup hot, garnished with chopped cilantro.
9. 9.Enjoy!

lightbulb_outline Tips

• chevron_rightIf you don't have cooked black beans, you can use canned black beans. Just rinse and drain them before adding to the soup.
• chevron_rightFeel free to customize the soup by adding your favorite vegetables or spices.
• chevron_rightFor an extra kick, top the soup with some sliced jalapenos or a dollop of sour cream.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for later enjoyment.