Vegetarian Black Bean Soup recipe. This soup is hearty and spicy and great for cold weather. Also budget friendly! Learn the trick to cooking dried beans like a BOSS.
|Dried black beans||1/2 Pound (1 cup)|
|Diced onion||1 Cup (16 tbs) (about 1 medium onion)|
|Diced jalapeno/Bell pepper||1/4 Cup (4 tbs)|
|Minced garlic||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Dried oregano||2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground allspice||1/4 Teaspoon|
|Fresh chopped cilantro||1/4 Cup (4 tbs) (leaves and stems , plus more for garnish)|
|Salt||1 1/2 Teaspoon (to taste)|
|Diced carrot||1 Cup (16 tbs) (about 1 large carrot)|
|Fresh orange juice||2 Tablespoon|
|Fresh lime juice||2 Tablespoon|
|Garnishes||2 Tablespoon (sour cream, diced onion, cilantro, lime wedges)|
Clean beans and soak in 3 cups of water overnight.
Drain and rinse beans. Keep it ready.
Heat oil in a large pot and sauté onions and jalapenos for 5 minutes or until softened.
Add garlic, cumin, oregano, coriander, allspice and fry for 30 seconds.
Add drained beans, 4 cups of water, cilantro and bring to boil.
Cover with a lid and allow to simmer for 1 hour.
Once beans are cooked well, add salt.
Using an immersion blender, blend the soup until creamy.
Add carrots and simmer again (uncovered) for another 20-30 minutes or until soft.
Garnish as desired.
Serve and enjoy!