Black bean soup
Preppy Kitchen · ♥ 14K likes · 494.8K views · 8 min video
Read about black beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 tbsp olive oil
Warm four tablespoons of olive oil in a medium Dutch oven over medium heat until it ripples.
- 1 whole yellow onion
- 1½ cup chopped carrots
Chop one yellow onion, leaving the root on, and chop about four medium carrots to a cup and a half.
Coat the onion and carrot in the oil and cook about 10 minutes, stirring occasionally, until the onion is translucent and the carrots are tender.
- 1 tbsp cumin
- 1 tsp dried oregano
- ½ tsp crushed red pepper
- ½ tsp salt
- ½ tsp smoked paprika
Add the garlic, cumin, oregano, crushed red pepper, salt and smoked paprika and stir constantly about two minutes so the garlic does not burn and the spices bloom in the hot oil.
- 4 cup veggie broth
- ¼ cup fresh lime juice
Back on medium heat, add the black beans, four cups of veggie broth and about a quarter cup of fresh lime juice and stir.
Bring to a boil over medium-high, then reduce to low, cover and simmer 25 minutes, stirring occasionally, so the flavours infuse into the broth.
Ladle about two cups into a blender, open the vent, pulse until smooth and pour it back into the pot.
Blending part of the soup
Cook uncovered 10 to 20 minutes to thicken: closer to 20 for a thick soup, 10 or less for a looser one.