Latin American · lunch

Smoky Black Bean Soup

Name: Smoky Black Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Latin American
Ingredients: Black beans, cooked, 3 cups (about 520 g); Onion, 1 medium; Carrot, 1 large; Celery, 2 stalks; Garlic, 4 cloves; Olive oil, 1 tbsp; Cumin seed, ground, 2 tsp; Water, 2 1/2 cups; Lime, 1; Fresh cilantro, 1/4 cup; Salt and pepper, to taste

Thick black bean soup with carrot, celery and cumin, finished with lime and cilantro.

35 min3 servings

33117g56g6g

Cooked black beans do most of the work here. Mash some of them into the pot and you get a creamy body without any cream.

Ingredients

Black beans, cooked3 cups (about 520 g)
Onion1 medium
Carrot1 large
Celery2 stalks
Garlic4 cloves
Olive oil1 tbsp
Cumin seed, ground2 tsp
Water2 1/2 cups
Lime1
Fresh cilantro1/4 cup
Salt and pepperto taste

Steps

Heat the oil in a pot and cook the onion, carrot and celery for about 10 minutes until soft.
Add the garlic and cumin and stir for 30 seconds.
Pour in the beans and water, bring to a simmer and cook for 10 minutes.
Mash about a third of the beans against the side of the pot, or blend part of the soup, to thicken it.
Squeeze in the lime juice, season, and serve topped with cilantro.

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Adapted from 40 Aprons