24 Apr Spicy Black Bean Soup
Spicy Black Bean Soup
Total Time 3 hours
Servings 4
Ingredients
- 2 tbsp olive oil
- 2 medium yellow onions chopped
- 3 celery ribs chopped fine
- 1 large carrot peeled and sliced into thin rounds
- 3 garlic cloves pressed or minced
- 4 ½ tsp ground cumin
- 1/2 tsp cayenne powder
- 1 1/2 cup of black beans
- 4 cups low-sodium vegan vegetable broth
- 2 tbsp fresh lemon juice
- 1/4 tsp sea salt a
- 1/2 tsp freshly ground black pepper
- Optional garnishes: diced avocado and cilantro
Instructions
-
Cook black beans for almost 1 1/2 hours or until slightly soften.
-
Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrots and a light sprinkle of salt.
-
Cook, stirring occasionally, until the vegetables are soft.
-
Stir in the garlic, cumin and cayenne pepper and cook until fragrant.
-
Pour in the beans to the pot and broth and bring to a simmer over medium-high heat.
-
Cook until the broth is flavorful and the beans are very tender, about 30 minutes.
-
Stir in the lime juice and salt and pepper, to taste.
No Comments