Sopa de alubias negras

Ingredientes

• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 1 rib celery, chopped
• 4 cloves garlic, grated
• 2 tsp ground cumin
• 1 tsp chipotle powder (or substitute with 1/2 tsp red pepper flakes + 1 tsp smoked paprika)
• 4 bay leaves
• 1/2 tsp salt, or more to taste
• 1/4 tsp black pepper
• 1 lime, juice + more for squeezing on top
• 3 cups vegetable broth (or more to taste)
• 3 cans (15 oz each) black beans, drained and rinsed (or 4 1/2 cups cooked black beans)
• 1 can (15 oz) diced tomatoes

Preparación

1. 1

   Prepare the Base: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.

2. 2

   Add Garlic and Spices: Stir in grated garlic, ground cumin, and chipotle powder (or substitute blend). Cook for another minute until fragrant.

3. 3

   Add Liquids and Beans: Pour in the vegetable broth, diced tomatoes, black beans, and add the bay leaves. Stir to combine all ingredients well.

4. 4

   Simmer the Soup: Bring the soup to a boil, then reduce heat to low and let it simmer gently for about 25-30 minutes to allow flavors to meld.

5. 5

   Season and Finish: Remove bay leaves. Stir in salt, black pepper, and lime juice. Adjust seasoning with more salt, pepper, or lime juice to taste.

6. 6

   Serve: Ladle soup into bowls and garnish with additional lime juice if desired. Enjoy warm.