Cuban Black Bean Soup (Dairy-Free)

Ingredients

• 1 lb Black beans (dried)
• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Bell pepper (green)
• 4 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 leaf Bay leaf
• 6 cups Vegetable broth
• 2 tablespoons Lime juice
• 0.25 cup Cilantro

Instructions

1. 1Rinse the black beans thoroughly. Soak them in water for at least 4 hours or overnight. Drain the beans.
2. 2Heat olive oil in a large pot over medium heat. Sauté diced onion and bell pepper until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. 3Stir in cumin and oregano and cook for 30 seconds.
4. 4Add drained black beans, bay leaf, and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until beans are tender.
5. 5Remove bay leaf. Use an immersion blender to partially blend the soup for a creamy texture.
6. 6Stir in lime juice. Garnish with fresh cilantro before serving.

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