Hearty Vegan 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. 2 min.

   Kokkens note: Using a heavy-bottomed pot helps prevent scorching.

2. 2

   Add the chopped onion, carrot, and celery to the pot.

3. 3

   Sauté the vegetables for 5-7 minutes, or until they begin to soften.

   Ca. 7 min.

4. 4

   Stir in the minced garlic, ground cumin, chili powder, and dried oregano.

5. 5

   Cook for another minute until fragrant, stirring constantly.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

6. 6

   Add the rinsed and drained black beans, vegetable broth, undrained diced tomatoes, bay leaf, salt, and black pepper to the pot.

7. 7

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, allowing the flavors to meld.

   Ca. 30 min.

   Kokkens note: Stir occasionally to prevent sticking.

8. 8

   Remove the bay leaf from the soup.

9. 9

   Using an immersion blender, carefully blend about half of the soup directly in the pot until it reaches your desired consistency, leaving some whole beans for texture.

   Ca. 3 min.

   Kokkens note: Alternatively, transfer half of the soup to a regular blender, blend, and return to the pot. Be cautious with hot liquids in a blender.

10. 10

    Stir in the fresh lime juice.

    Kokkens note: Lime juice brightens the flavors considerably.

11. 11

    Taste and adjust seasonings as needed.

    Ca. 1 min.

12. 12

    Ladle the hot soup into bowls and garnish with fresh cilantro.

    Kokkens note: Serve with a side of crusty bread or tortilla chips.