Black Bean Soup
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cans (15 ounces each) black beans, drained and rinsed (or use 3 cups cooked black beans)
- 4 cups vegetable broth (or use chicken broth if non-vegetarian)
- 1 can (14 ounces) diced tomatoes (or use fresh tomatoes, diced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Sour cream or Greek yogurt (optional, for serving)
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté the vegetables for about 5 minutes or until they start to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the black beans, vegetable broth, diced tomatoes (with their juice), ground cumin, chili powder, and smoked paprika (if using) to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes to allow the flavors to meld.
Using an immersion blender or a regular blender (in batches), blend about half of the soup until smooth. This step helps thicken the soup while keeping some texture.
Return the blended soup to the pot and stir to combine with the remaining chunky soup.
Taste the soup and season with salt and pepper to your liking.
Stir in the lime juice, which adds a bright and tangy flavor to the soup.
Ladle the Black Bean Soup into bowls and garnish with fresh chopped cilantro.
Optionally, serve the soup with a dollop of sour cream or Greek yogurt on top for added creaminess.
Enjoy this delicious and comforting Black Bean Soup as a hearty and nourishing meal. It's perfect on its own or served with some crusty bread for a complete and satisfying dining experience
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