Spicy Black Bean Soup

Prep. Time

Cook Time

Inactive Time

Ingredients

• Yellow Onions (75 g)
• Celery (50 g)
• Carrots (30 g)
• Garlic (2 clove)
• Cumin (1 tsp, whole)
• Vegetable Broth (250 g)
• Cilantro (0.25 cup)
• Lime Juice (0.25 cup)
• Salt (1 dash)
• Black Pepper (1 dash)
• Olive oil (1.5 tsp)
• Black Beans (62 g)

Instructions

• Finely chop onions, celery, carrot and cilantro.
• Heat the olive in a large dutch oven or soup pot over medium heat until simmering. Add the onions, celery and carrot and a dash of salt. Cook, stirring occasionally, until vegetables are soft, about 10 to 15 minutes.
• Stir in the garlic, cumin and red pepper flakes (optional) and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavourful and the beans are very tender, about 30 minutes.
• Transfer about 2 cups of the soup to a stand blender and blend until smooth.
• Return pureed soup to the pot, stir in cilantro, lime juice, salt and pepper to taste. Serve and enjoy.