Black Bean Soup

Scale the recipe

Ingredients

• Black beans, canned (3 x 15-oz cans), drained and rinsed
  $ per oz · prices vary by store
• White onion
  $ per oz · prices vary by store
• Garlic cloves
  $ per clove · prices vary by store
• Jalapeño pepper
  $ per pepper · prices vary by store
• Red bell pepper
  $ per pepper · prices vary by store
• Carrot
  $ per oz · prices vary by store
• Vegetable broth
  $ per fl oz · prices vary by store
• Vegetable oil
  $ per tbsp · prices vary by store
• Ground cumin
  $ per tsp · prices vary by store
• Dried oregano
  $ per tsp · prices vary by store
• Bay leaf
  $ per leaf · prices vary by store
• Lime
  $ per lime · prices vary by store
• Fresh cilantro
  $ per bunch · prices vary by store

Steps

1. Dice the onion, bell pepper, carrot, and jalapeño (remove the seeds if you want less heat). Mince the garlic.
2. Heat of vegetable oil in a large pot over medium heat. Add the onion, bell pepper, carrot, and jalapeño and cook 6 to 7 minutes, until the onion is soft.
3. Stir in the garlic, cumin, and oregano and cook 1 minute, until fragrant.
4. Add the of drained black beans, of vegetable broth, and the bay leaf. Bring to a boil, then reduce to a gentle simmer for 20 minutes.
5. Remove the bay leaf. Blend about half the soup with an immersion or stand blender and stir it back in - this gives body while keeping some whole beans. Blend more or less to suit how you like it; that is your call.
6. Season with salt and pepper, then stir in the juice of the lime. Ladle into bowls and top with chopped cilantro.