Hearty Black Bean Soup

Ingredients

Black beans

1 cup, dried

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

4 cloves, minced

Carrot

1 large, diced

Celery

2 stalks, diced

Red bell pepper

1, diced

Vegetable broth

4 cups

Tomato paste

2 tablespoons

Cumin

1 teaspoon

Chili powder

1 teaspoon

Lime juice

2 tablespoons, freshly squeezed

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Rinse the black beans thoroughly and soak them in water overnight. Drain and rinse again before cooking.
2. In a large pot, heat the olive oil over medium heat.
3. Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent, about 3-4 minutes.
4. Incorporate the diced carrot, celery, and red bell pepper, cooking until the vegetables are tender, around 5 minutes.
5. Stir in the cumin and chili powder, cooking for an additional minute to enhance the flavors.
6. Add the soaked black beans, vegetable broth, and tomato paste to the pot. Bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until the beans are tender. Stir occasionally to prevent sticking.
8. Once the beans are tender, use an immersion blender to blend about half of the soup until it reaches a creamy consistency, while still retaining some whole beans for texture. If using a regular blender, allow the soup to cool slightly before blending in batches.
9. Stir in the freshly squeezed lime juice and season with salt and black pepper to taste.
10. Serve hot, garnished with fresh cilantro.