Costa Rican Black Bean Soup

local_grocery_store Ingredients

• 2 cups Black beans, cooked
• 1 Onion, diced
• 3 cloves Garlic, minced
• 1 Red bell pepper, diced
• 1 Carrot, diced
• 1 Celery stalk, diced
• 1 teaspoon Cumin, ground
• 1 teaspoon Smoked paprika, ground
• 4 cups Vegetable broth, low sodium
• 1 Lime, juiced
• 2 tablespoons Cilantro, chopped
• to taste Salt
• to taste Black pepper
• 1 Avocado, sliced (for serving)
• optional Sour cream, for serving

restaurant_menu Method

1. 1.In a large pot, heat some olive oil over medium heat.
2. 2.Add the diced onion, minced garlic, diced red bell pepper, diced carrot, and diced celery. Cook until the vegetables are soft and fragrant, about 5 minutes.
3. 3.Add the ground cumin and smoked paprika to the pot. Stir well to coat the vegetables with the spices.
4. 4.Add the cooked black beans and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 30 minutes.
5. 5.Using an immersion blender or regular blender, puree about half of the soup until smooth. This will give the soup a creamy texture while still leaving some whole beans for added texture.
6. 6.Stir in the lime juice and chopped cilantro. Season with salt and black pepper to taste.
7. 7.Serve the soup hot, garnished with sliced avocado and a dollop of sour cream if desired.
8. 8.Enjoy your Costa Rican Black Bean Soup!

lightbulb_outline Tips

• chevron_rightFor an extra kick of flavor, add a chopped jalapeno pepper to the soup.
• chevron_rightIf you prefer a thicker soup, mash some of the black beans with a fork before adding them to the pot.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• chevron_rightServe the soup with a side of warm crusty bread for dipping.
• chevron_rightFeel free to add other vegetables like corn or zucchini for added variety.