Spicy Black Bean Soup

Source

Cookie and Kate - Spicy Black Bean Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 medium yellow onions, chopped
  • 3 celery ribs, finely chopped
  • 1 large carrot, peeled and sliced into thin rounds
  • 6 garlic cloves, pressed or minced
  • 4 1/2 teaspoons ground cumin
  • 1/4 teaspoon red pepper flakes
  • 4 cans (15 ounces each) black beans, rinsed and drained
  • 4 cups (32 ounces) water
  • 1/4 cup chopped fresh cilantro
  • 1 to 2 teaspoons sherry vinegar, to taste
  • 2 tablespoons fresh lime juice, to taste
  • salt to taste
  • freshly ground black pepper to taste

Equipment

  • measuring spoons
  • pepper grinder
  • vegetable peeler
  • chefs knife
  • soup pot

Directions

  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
  2. Add the onions, celery, carrot, and a light sprinkle of salt.
  3. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
  4. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds.
  5. Pour in the beans and water and bring to a simmer over medium-high heat.
  6. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
  7. stir in the cilantro, vinegar/lime juice and salt and pepper, to taste.

Notes