Hearty Black Bean Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.

   Ca. 7 min.

3. 3

   Stir in the garlic, cumin, chili powder, and dried oregano; cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Add the rinsed black beans, vegetable broth, and diced tomatoes to the pot.

   Ca. 1 min.

5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.

   Ca. 20 min.

   Kokkens note: Longer simmering will result in a deeper flavor.

6. 6

   Carefully transfer about half of the soup to a blender or use an immersion blender directly in the pot to blend until smooth. Return the blended portion to the pot if using a regular blender.

   Ca. 3 min.

   Kokkens note: Blending some of the soup creates a thicker, creamier texture without needing any cream.

7. 7

   Stir in the lime juice, salt, and black pepper. Taste and adjust seasonings as needed.

   Ca. 1 min.

   Kokkens note: The lime juice brightens all the flavors.

8. 8

   Ladle the hot soup into bowls and garnish with fresh cilantro and diced avocado, if desired.