Sopa de Alubias Negras en Olla de Cocción Lenta

Ingredientes

• 1 pound dried black beans
• 5 cups vegetable broth, (plus more if desired)
• 1 medium onion, (diced)
• 2 medium carrots, (sliced)
• 2 medium celery stalks, (chopped)
• 3 garlic cloves, (minced)
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 Bay leaf
• 2 tablespoons lime juice
• 1 teaspoon salt, (or to taste)
• Black pepper, (to taste)

Preparación

1. 1

   Place the dried beans into a large bowl and cover them with water. You want the water level to be at least three times as high as the beans — they'll soak up a lot of it! Let them soak overnight, 8 to 12 hours.

2. 2

   The following day, drain and rinse the beans. Add them to a 3-quart or larger slow cooker, along with the broth, onion, carrots, celery, garlic, cumin, smoked paprika, oregano, and bay leaf. Stir everything well, cover, and cook for 3 1/2 to 4 hours on high, or 6 to 7 hours on low, until the beans are very tender.

3. 3

   Uncover the pot. Remove and discard the bay leaf. Optionally, blend about half of the soup either using an immersion blender or by transferring it to a blender, then returning it to the slow cooker. Always use caution when blending hot liquids.

4. 4

   If you'd like the soup to be a bit thinner, stir in some additional broth or hot water. Stir in the lime juice, then season the soup with salt and pepper to taste.

5. 5

   Ladle into bowls and serve.