Colombian Black Bean Soup (Vegan)

Ingredients

• about 450 g Black beans
• 6 cups Water or vegetable broth
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Bell pepper
• 1 tsp Cumin
• 1/2 tsp Oregano
• 1 Bay leaf
• 1 tbsp Lime juice
• 1 medium Avocado
• 1/4 cup Cilantro
• 1 tsp Salt
• 1/2 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the about 450 g black beans thoroughly under cold running water. Place the rinsed beans in a large bowl and cover with plenty of fresh water. Let them soak for at least 4 hours or overnight.
2. 2Drain and rinse the soaked about 450 g black beans. Finely dice the 1 medium onion and the 1 medium bell pepper. Mince the 3 cloves garlic.
3. 3Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the diced onion and bell pepper to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
4. 4Add the drained about 450 g black beans to the pot. Pour in the 6 cups water or vegetable broth. Stir in the 1 tsp cumin, 1/2 tsp oregano, 1 bay leaf, 1 tsp salt, and 1/2 tsp pepper. Increase the heat to high and bring the mixture to a rolling boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the about 450 g black beans are tender. Stir occasionally to prevent sticking.
6. 6Remove and discard the 1 bay leaf from the pot. Use an immersion blender to carefully blend about half of the soup directly in the pot until it is partially smooth, leaving some whole beans for texture. Be careful not to over-blend.
7. 7Stir in the 1 tbsp lime juice. Taste and add more salt or pepper if needed. Serve the soup hot, garnished with slices of 1 medium avocado and chopped 1/4 cup cilantro.

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