Keto Cuban-Style Black Bean Soup

Ingredients

• about 450 g Black Soybeans
• 1 medium Onion
• 1 medium Bell Pepper
• 4 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 1 tsp Oregano
• 1 Bay Leaf
• 6 cups Chicken Broth
• 2 tbsp Lime Juice
• 1 Avocado
• 1/4 cup Sour Cream

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

Instructions

1. 1Rinse the about 450 g Black Soybeans and place them in a bowl. Cover with water and let them soak for at least 4 hours, or preferably overnight. Drain the soaked about 450 g Black Soybeans.
2. 2Heat the 2 tbsp Olive Oil in a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium Onion, cut into 1.27 cm dice, and the 1 medium Bell Pepper, cut into 1.27 cm dice. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the 4 cloves Garlic, minced, along with the 1 tsp Cumin and 1 tsp Oregano to the pot. Cook, stirring constantly, for 1 minute more, until the garlic is fragrant and the spices are lightly toasted. Be careful not to burn the garlic.
4. 4Add the drained about 450 g Black Soybeans, the 1 Bay Leaf, and the 6 cups Chicken Broth to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the about 450 g Black Soybeans are tender when pierced with a fork.
5. 5Remove and discard the 1 Bay Leaf from the pot. Use an immersion blender to carefully blend the soup directly in the pot until it reaches your desired consistency. For a thicker soup, blend longer. For a thinner soup, blend less.
6. 6Stir in the 2 tbsp Lime Juice. Taste the soup and adjust seasoning if needed (though no additional salt or pepper are listed, so this step is just for the lime juice).
7. 7Serve the soup hot. Garnish each serving with 1/4 of the 1 Avocado, diced, and a dollop of the 1/4 cup Sour Cream.

Substitutions

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