Sopa de judías negras (receta en 30 minutos)

Ingredientes

• 1 tbsp Olive oil
• 1 medium Green bell pepper
• 1 medium Onion ((minced))
• 6 cloves Garlic ((minced))
• 2 15-oz cans Black beans ((drained))
• 1/2 tbsp Smoked paprika
• 1/2 tbsp Ground cumin
• 1 tsp Chili powder
• 1 tsp Sea salt ((to taste))
• 3 cups Chicken broth, reduced sodium ((or vegetable broth for vegetarian option))
• 1 tbsp Lime juice
• 1/2 cup Fresh cilantro ((chopped))
• 1/4 cup Heavy cream ((optional))

Preparación

1. 1

   In a large saucepan, heat the olive oil over medium heat. Add the bell pepper and onion. Cook for about 5 minutes, until the vegetables are soft and the onions are starting to brown.

2. 2

   Add the minced garlic. Saute for about 1 minute, until fragrant.

3. 3

   Add the black beans, smoked paprika, cumin, chili powder, salt, and chicken broth. Stir until combined.

4. 4

   Bring the black bean soup to a gentle boil. Reduce heat to medium-low and simmer for about 20 minutes.

5. 5

   Transfer 3/4 of the soup to a blender and blend until smooth. (Alternatively, you can blend all of it; I blend 3/4 so that some whole beans remain in the soup.)

6. 6

   Pour the blended mixture back into the pot. Stir in the lime juice, and heavy cream. Adjust salt to your taste if needed.