Cuban Black Bean Soup (Dairy & Nut-Free)

Ingredients

• 1 lb Black Beans
• 2 tbsp Olive Oil
• 1 medium Onion
• 1 green Bell Pepper
• 3 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Oregano
• 1 Bay Leaf
• 6 cups Vegetable Broth
• 2 tbsp Lime Juice
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Rinse and sort the 1 lb of Black Beans. Discard any small stones or discolored beans.
2. 2Heat the 2 tbsp of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C).
3. 3Add the 1 medium Onion, chopped, and the 1 green Bell Pepper, chopped. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the 3 cloves of Garlic, minced, the 1 tsp of Cumin, and the 0.5 tsp of Oregano. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the rinsed 1 lb of Black Beans 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 minutes, or until the beans are tender. Add the 1 Bay Leaf during this simmering time.
6. 6Remove the pot from the heat. Carefully remove and discard the 1 Bay Leaf. Use an immersion blender to carefully blend the soup directly in the pot until it reaches your desired consistency. For a smoother soup, blend longer; for a chunkier soup, blend less.
7. 7Stir in the 2 tbsp of Lime Juice, the 1 tsp of Salt, and the 0.5 tsp of Black Pepper. Taste and adjust seasoning if needed.
8. 8Serve the Cuban Black Bean Soup hot.

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