Black Bean Soup

🔥 Prep

• Rinse 800 g black beans under cold water and remove any debris.
• Soak the rinsed beans in plenty of water for at least 8 hours or overnight; alternatively, use a quick‑soak method: cover beans with water, bring to a boil for 2 minutes, then let stand for 1 hour.
• After soaking, drain and rinse the beans again.
• Peel and finely chop 1 onion.
• Peel and mince 3 garlic cloves.
• Measure out 1 tsp ground cumin.
• Measure out 500 ml vegetable broth.

🔥 Cook

• 1. In a large pot, heat 1 tablespoon of oil over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 4–5 minutes until translucent.
• 3. Stir in the minced garlic and 1 tsp cumin; cook for 30 seconds until fragrant.
• 4. Add the drained black beans and pour in the 500 ml vegetable broth; bring the mixture to a boil over high heat.
• 5. Once boiling, reduce heat to low, cover, and simmer for 1 hour or until beans are tender, stirring occasionally.
• 6. Using an immersion blender, puree about half of the soup directly in the pot for a thicker texture, leaving some beans whole for texture; alternatively, transfer half to a blender, blend, and return.
• 7. Taste and season with salt and pepper as needed; if desired, add a splash of lime juice.
• 8. Keep the soup on very low heat for an additional 5 minutes to let flavors meld.

🔥 Serve

• Ladle the hot black bean soup into bowls and garnish with chopped fresh cilantro, a drizzle of olive oil, and a wedge of lime.
• Serve with warm corn tortillas, toasted tortilla chips, or a side of Mexican rice.
• Optional toppings: diced avocado, crumbled queso fresco, or a dollop of sour cream.