Cuban Black Bean Soup with Spring Garlic Croutons
A hearty and flavorful black bean soup topped with crispy spring garlic croutons, perfect for a light yet satisfying dinner.
Ingredients
- about 450 g Dried black beans
- 1 medium Onion
- 1 medium Bell pepper
- 6 cloves Garlic
- 1 tsp Oregano
- 1 tsp Cumin
- 1 Bay leaf
- 8 cups Vegetable broth
- 2 tbsp Olive oil
- 1 tbsp Lime juice
- 4 slices Sourdough bread
- 2 cloves Spring garlic
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak black beans in water overnight.
- 2Drain and rinse black beans. Place them in a pot with vegetable broth, onion, bell pepper, garlic, oregano, cumin, and bay leaf.
- 3Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until beans are tender.
- 4Remove bay leaf. Use an immersion blender to partially blend the soup until creamy.
- 5Stir in lime juice. Season with salt and pepper to taste.
- 6Prepare the spring garlic croutons: Dice sourdough bread into cubes. Mince spring garlic.
- 7Toss bread cubes with olive oil and minced spring garlic.
- 8Bake croutons at 175°C for 8-10 minutes, or until golden brown and crispy.
- 9Serve black bean soup topped with spring garlic croutons.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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