Sopa de Frijol Negro

Ingredients

• 2 cups black beans
• 1 medium onion
• 3 cloves garlic
• 1 teaspoon cumin
• 4 cups vegetable broth
• 1 bunch cilantro
• 1 whole lime
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 whole avocado
• 1 whole jalapeño

Instructions

1. 1

   Rinse and drain the black beans if using canned. If using dried beans, soak them overnight and cook until tender.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

3. 3

   Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

4. 4

   Stir in 1 teaspoon of cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for another minute to toast the spices.

5. 5

   Add the black beans and 4 cups of vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.

6. 6

   Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.

7. 7

   Taste and adjust seasoning if necessary. If the soup is too thick, add more vegetable broth to reach your desired consistency.

8. 8

   Chop the cilantro and set aside. Squeeze the juice of 1 lime into the soup and stir.

9. 9

   Serve the soup hot, garnished with chopped cilantro, diced avocado, and sliced jalapeño for added flavor.