Cuban Black Bean Soup (Gluten-Free)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, chopped, and the 1 medium green bell pepper, chopped. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add the 4 cloves of garlic, minced, and cook for 1 minute more until fragrant, stirring constantly.
2. 2Stir in the 1 teaspoon of cumin and the 1 teaspoon of oregano. Add the 1 bay leaf to the pot.
3. 3Pour in the 6 cups of vegetable broth. Add the 3 cans of black beans, including their liquid. Increase the heat to medium-high (204.4°C / 200°C) and bring the soup to a gentle simmer, which is when small bubbles break the surface.
4. 4Once simmering, reduce the heat to low (93.33°C / 95°C). Cover the pot and let the soup simmer for 30 minutes, stirring occasionally. This allows the flavors to meld together.
5. 5Carefully 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; some chunks are fine. Alternatively, you can carefully transfer about half of the soup to a regular blender, blend until smooth, and then return it to the pot. Be cautious when blending hot liquids.
6. 6Stir in the 2 tablespoons of lime juice and the 1 teaspoon of hot sauce. Taste the soup and add salt and pepper if needed (these are not listed as ingredients, so use sparingly if you have them).
7. 7Serve the Cuban black bean soup hot. Garnish each serving with the 0.25 cup of fresh cilantro, chopped.

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