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Cuban Black Bean Soup
Ingredients
- 1 Tsbp olive oil
- 4 cans black beans, drained but not rinsed
- 1 large white onion, chopped
- 4 garlic cloves, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 1 medium red bell pepper, cored & chopped
- 2 bay leaves
- 2 tsp cumin
- 2 tsp smoked paprika
- 3 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat oil in a large soup pot. Add onion, celery, carrots and cook 5 minutes or until onion and celery tender. Add garlic and cook an additional 1 minute.
- Add remaining ingredients. Bring to a boil then reduce heat to simmer, cover, and cook 40 minutes.
Notes
Top with onion, green onion, sour cream, fresh diced jalapeno or serrano pepper, diced tomatoes, pico de gallo, avocado. For a creamier texture, use an immersion blender to blend once soup is done cooking.