Cuban Black Bean Soup

Ingredients

• 1 lb Dried black beans
• 8 cups Water
• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Green bell pepper
• 4 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 leaf Bay leaf
• 2 cups Vegetable broth
• 2 tablespoons Lime juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 tablespoons Sour cream
• 2 tablespoons Chopped cilantro

Instructions

1. 1Rinse black beans and soak them in water for at least 4 hours, or overnight.
2. 2Drain and rinse the soaked black beans. Place them in a large pot with 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour, or until beans are tender.
3. 3Heat olive oil in a separate skillet over medium heat. Add onion and green bell pepper and cook until softened, about 5 minutes.
4. 4Stir in garlic, cumin, oregano, salt, and pepper. Cook for 1 minute more.
5. 5Add the cooked vegetables to the pot with the black beans. Stir in vegetable broth and bay leaf. Simmer for 30 minutes.
6. 6Remove bay leaf. Use an immersion blender to partially blend the soup, leaving some whole beans for texture.
7. 7Stir in lime juice.
8. 8Serve hot, topped with dairy-free sour cream and chopped cilantro.

Substitutions

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