Black Bean Soup
Black bean soup is a traditional dish that originated in Latin America, particularly in countries like Cuba, Brazil, and Mexico. Black beans have been a staple food in the region for centuries due to their nutritional value and versatility in cooking.
The exact origin of black bean soup is not known, but it likely evolved as a way to make a hearty and flavorful meal using simple ingredients that were readily available. Black beans are a good source of protein, fiber, and various vitamins and minerals, making them a popular choice for soups and stews.
Over time, black bean soup has become popular in many other parts of the world due to its delicious taste, nutritional benefits, and ease of preparation. It is often seasoned with ingredients such as onions, garlic, cumin, and cilantro to enhance the flavor. Variations of black bean soup can be found in different cultures, each with its own unique twist on the classic recipe.
Ingredients
2 cans (15 oz each) black beans, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 carrot, chopped
4 cups vegetable broth
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon oregano
Salt and pepper to taste
1 tablespoon olive oil
Optional toppings: chopped cilantro, sour cream, avocado slices, lime wedges
Instructions
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and carrot. Cook until the vegetables are softened, about 5-7 minutes.
Add the cumin, chili powder, and oregano to the pot. Stir well to coat the vegetables with the spices.
Add the black beans and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.
Using an immersion blender or a regular blender, blend about half of the soup until smooth. This will help thicken the soup while still leaving some whole beans for texture.
Season the soup with salt and pepper to taste. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
Serve the black bean soup hot, topped with chopped cilantro, a dollop of sour cream, avocado slices, and a squeeze of lime juice.
Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup page.
Black Bean Soup