600 minutes
A vibrant and nutritious soup featuring black beans and a medley of vegetables, perfect for any occasion.
Dried Black Beans, rinsed and soaked
0 lb
cups
each
teaspoons
tablespoons
Medium Onions, finely diced
each
Garlic Clove, minced
each
Bell Pepper, finely diced, seeds removed
each
Jalapeño, minced, seeds removed
each
Celery Stalk, finely diced
each
Carrot, finely diced, peeled
each
teaspoons
teaspoons
teaspoons
tablespoons
teaspoons
Black Pepper, freshly ground
to taste
cups
Lime Wedges, for garnish
each
Chopped Avocado, for garnish
each
Minced Fresh Cilantro, for garnish
to taste
1. Bean Prep
After soaking, drain and rinse the black beans. Place them in a large stockpot with 6 cups of water, bay leaves, and baking soda. Cover, bring to a boil, then reduce heat to medium-low. Simmer for 1 to 1 1/2 hours until beans are tender. Discard bay leaves.
2. Veggie Sauté
In the last 30 minutes of bean cooking, heat a large skillet over medium flame. Sauté garlic in olive oil until sizzling, about 30 seconds. Add onions and bell pepper, cooking for 12-15 minutes until soft. Incorporate jalapeño, celery, and carrot, cooking for an additional 10 minutes. Set aside.
3. Combine and Simmer
Add the sautéed veggies, cumin, oregano, thyme, and vegetable stock to the tender beans. Boil, then simmer partially covered for 35-40 minutes until all veggies are tender.
4. Final Touches
Cool the soup slightly before adding vinegar. Season with salt and pepper to taste. Flavors deepen if left to sit until the next day.
5. Serve and Garnish
Ladle the soup into bowls, topping each with cilantro and avocado. Accompany with lime wedges for squeezing.
Select fresh, organic vegetables and low-sodium, preservative-free canned black beans for superior flavor.
Always taste and adjust seasoning before serving to ensure a perfectly balanced soup.
Opt for homemade vegetable broth or high-quality, low-sodium store-bought broth for the best flavor base.
Create a sofrito base with caramelized onions, garlic, carrots, and celery, and consider adding bell peppers or tomato paste.
Use sour cream, Greek yogurt, toasted pumpkin seeds, or cotija cheese to enhance the soup's presentation and flavor.
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