This black bean soup is one of those recipes that I wish I had tried years ago because it is simple, very nutritious and delicious.
It is very versatile because you can use other vegetables, spices, herbs or even other beans or legumes and it always turns out amazing. It doesn’t fail!
- 1 ó 2 cucharadas de aceite de oliva virgen extra (opcional)
- 2 ramitas de apio, troceadas
- 2 dientes de ajo, troceados
- 1 cebolla, troceada
- 1 pimiento rojo, troceado
- 2 hojas de laurel
- 1 cucharada de orégano
- 2 cucharaditas de comino molido
- 1/2 cucharadita de sal
- 1/4 cucharadita de pimienta negra molida
- 1/8 cucharadita de cayena molida (opcional)
- 3 y 1/2 tazas de alubias negras cocinadas o de bote (600 g)
- 2 tazas de caldo de verduras o agua (500 ml)
- Heat the oil in a pot, pour vegetables (celery, garlic, onion, and red pepper) and cook over medium-high heat for about 5 minutes or until golden brown, stirring occasionally. If you don’t want to use oil, you can use water or vegetable broth.
- Add the rest of the ingredients, stir and when it starts to boil, cook over medium heat for 10 or 15 minutes. Remove the bay leaves.
- The soup can be eaten as is, but I personally like to stir it up a bit with a hand mixer for a thicker consistency.
- Serve immediately (the soup in the photos has nachos, diced avocado, and chopped fresh cilantro as garnish) or store leftovers in an airtight container in the fridge for about 5-7 days.
- Use whatever vegetables, spices, and herbs you like.
- If you can’t find black beans, you can use another type of beans or legumes.
- The cayenne powder can be substituted for any other type of chilli or chili, or add any hot sauce.
- Nutritional information has been calculated with a tablespoon of oil and water instead of broth . Also, decoration is not included.