Black Bean Soup

Ingredients

black beans dried, soaked and rinsed

1/3 lb

olive oil

0.17 tbsp

onion chopped

1/3 large

carrots chopped

1

garlic finely chopped

1 cloves

cumin ground

1/3 tbsp

chili powder ground

1/3 tbsp

cayenne pepper

1/3 tsp

basil dried

1/3 tsp

oregano dried

1/3 tsp

bay leaf

1

cinnamon

pinch

sea salt

0.17 tsp

black pepper ground

0.17 tsp

vegetable broth

2 2/3 cups

cilantro fresh, chopped

for serving

avocado

for serving

lime

for serving

Method

1. 01Soak beans overnight or 8-12 hours. Drain and rinse.
2. 02Heat oil in a large soup pot over medium heat. Add onion, carrots, and garlic with a pinch of salt. Cook, stirring, until onion is translucent and starting to brown, about 10 minutes.
3. 03Add beans, cumin, chili powder, cayenne, basil, oregano, bay leaf, cinnamon, salt, pepper, and broth. Stir to combine.
4. 04Bring to a boil, then reduce heat to medium and simmer 2.5 to 3 hours until beans are tender and creamy. Remove bay leaf.2 hr 45 min
5. 05Blend soup to desired texture using an immersion blender or traditional blender. Keep chunky or make smooth.
6. 06Taste and adjust salt and pepper as needed. Serve in bowls garnished with avocado, cilantro, and lime wedge.