Sopa de judías negras

Ingredientes

• 2 tablespoons olive oil
• 1 medium onion (diced)
• 1 medium red bell pepper (diced)
• 3 cloves garlic (minced)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 40 ounces black beans (drained and rinsed, 4 cans of 15 ounces each)
• 4 cups vegetable broth (low sodium)
• salt and pepper (to taste)
• 1/2 cup fresh cilantro (chopped)
• juice of 1 lime
• sour cream
• fresh cilantro (chopped)
• avocado (diced)
• lime wedges

Preparación

1. 1

   Saute The Aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and sauté until they start to soften, about 5 minutes. Add the garlic, cumin, and chili powder to the pot. Stir well and cook for another minute, until the garlic is fragrant.

2. 2

   Add the black beans and broth to the pot. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for 15 minutes.

3. 3

   Blend The Soup: After 15 minutes, use an immersion blender to partially blend the soup, leaving some beans whole for texture. If you don't have an immersion blender, you can transfer about half the soup to a blender, blend until smooth, and then return it to the pot. Stir in the cilantro and lime juice. Taste and adjust the seasoning if needed.

4. 4

   Finish The Soup: Serve the soup hot, topped with a dollop of sour cream, additional chopped cilantro, diced avocado, and a squeeze of lime juice, if desired.