Yields: 6 servings
Prep Time: 20 minutes
Total Time: 1 hour and 5 minutes
Ingredients
3 tablespoons olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons smoked paprika
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
4 (15.5-ounce) cans black beans, rinsed
7 cups vegetable stock
2 bay leaves
1 tablespoon sherry vinegar
Sliced avocado, chopped red onion, chopped fresh cilantro, and lime wedges, for serving
Directions
Heat olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, which should take about 8 to 10 minutes. Add the chopped garlic, ground cumin, smoked paprika, and dried oregano. Keep stirring and cooking until the mixture becomes fragrant, approximately 1 minute.
Next, stir in the black beans, vegetable stock, and bay leaves. Allow the mixture to come to a boil, then reduce the heat and let it simmer. Remember to stir occasionally while simmering to ensure the flavors meld well, which typically takes about 40 to 45 minutes. Once done, remove the bay leaves and stir in the sherry vinegar.
To enhance the texture and flavor, transfer 2 1/2 cups of beans and 1 cup of liquid to a separate bowl. Use a potato masher to mash the beans until smooth. Return this mixture to the Dutch oven. Season with additional salt and pepper to taste. Serve the black bean soup with sliced avocado, chopped red onion, fresh cilantro, and lime wedges on the side for added zest.
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