Sopa de Frijoles (Mexican Bean Soup)

Ingredients

Black beans

1 cup, dried

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

4 cloves, minced

Carrot

1 large, diced

Celery

2 stalks, diced

Bell pepper

1 medium, diced

Tomato

1 large, diced

Bay leaf

1

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Black pepper

to taste

Lime

1, juiced

Fresh cilantro

1/4 cup, chopped, plus more for garnish

Water

4-6 cups, or enough to cover the beans

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. Add the chopped onion and minced garlic, sautéing until they become fragrant and the onion is translucent, about 5 minutes.
3. Add the diced carrot, celery, bell pepper, and tomato to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables start to soften.
4. Stir in the soaked black beans, cumin, paprika, bay leaf, salt, and pepper. Mix well to combine all the ingredients.
5. Pour enough water into the pot to cover the beans and vegetables. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beans are tender.
6. Remove the bay leaf from the soup. Use an immersion blender to puree about half of the soup until smooth, or transfer it to a regular blender in batches. Be careful with hot liquids!
7. Return the pureed soup to the pot and stir well. If the soup is too thick, add more water to reach your desired consistency.
8. Allow the soup to simmer for an additional 10 minutes to let the flavors meld together.
9. Stir in the chopped cilantro and lime juice. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
10. Serve the Sopa de Frijoles hot, garnished with additional cilantro and a squeeze of lime juice.