Black Bean Soup

Ingredients

black beansdried, soaked and rinsed

1 1/3 lb

olive oil

2/3 tbsp

onionchopped

1 1/3 large

carrotschopped

5

garlicfinely chopped

5 cloves

cuminground

1 1/3 tbsp

chili powderground

1 1/3 tbsp

cayenne pepper

1 1/3 tsp

basildried

1 1/3 tsp

oreganodried

1 1/3 tsp

bay leaf

1

cinnamon

pinch

sea salt

2/3 tsp

black pepperground

2/3 tsp

vegetable broth

10 2/3 cups

cilantrofresh, 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.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free
• Nut-free