Black Bean Noodle Soup with Onion Salad

Instructions

1. 1

   Soak and cook the black beans

   • Place the dried black beans in a large bowl and cover with water by at least 2 inches. Let them soak overnight, or for at least 8 hours.
   • Drain and rinse the soaked beans.
   • Transfer the beans to a pressure cooker with 4 cups of fresh water. Secure the lid and cook on high pressure for 20-25 minutes.
   • Allow the pressure to release naturally before opening the lid. Set the cooked beans and their liquid aside.
2. 2

   Sauté the aromatics and vegetables

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and cook until softened, about 4-5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the diced carrots, celery, and red bell pepper. Sauté for 6-7 minutes, until the vegetables begin to get tender.
3. 3

   Build the soup base

   • Add the finely chopped tomatoes to the pot. Cook, stirring occasionally, for 5-6 minutes until they break down and the mixture thickens.
   • Stir in the ground cumin, chili powder, and dried oregano. Toast the spices for 1 minute until fragrant.
4. 4

   Simmer the soup and cook noodles

   • Pour in the cooked black beans along with their cooking liquid, plus the remaining 5 cups of water. Bring the soup to a simmer.
   • Once simmering, add the broken whole wheat spaghetti.
   • Cook, stirring occasionally, for 8-10 minutes, or until the noodles are tender and cooked through (al dente).
5. 5

   Finish and serve

   • Turn off the heat. Stir in the fresh lime juice, salt, and black pepper.
   • Taste and adjust seasoning if needed, adding more lime juice for brightness if desired.
   • Ladle the soup into bowls and garnish with fresh cilantro before serving.