Cuban Black Bean Soup (Dairy & Nut-Free)

Ingredients

• about 450 g Black beans
• 2 tablespoons Olive oil
• 1 large Onion
• 1 large Bell pepper
• 4 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 leaf Bay leaf
• 6 cups Vegetable broth
• 2 tablespoons Lime juice

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

Instructions

1. 1Place the about 450 g of black beans in a large bowl and cover with plenty of water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain and rinse the soaked about 450 g of black beans. Set aside.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 large onion, cut into 1.27 cm pieces, and the 1 large bell pepper, cut into 1.27 cm pieces. Sauté, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the 4 cloves of garlic, minced, along with the 1 teaspoon of cumin and 1 teaspoon of oregano. Cook, stirring constantly, for 1 minute more, until the garlic is fragrant. Do not let the garlic burn.
5. 5Add the drained and rinsed about 450 g of black beans, the 1 bay leaf, and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the black beans are tender when pierced with a fork.
6. 6Carefully remove and discard the 1 bay leaf from the pot. Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. You can blend it until completely smooth or leave some texture.
7. 7Stir in the 2 tablespoons of lime juice just before serving. Taste and adjust seasoning if needed, though no additional salt or pepper are listed in the ingredients.

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