Black Bean Vegetable Soup

1. 1
   prep

   Soak the black beans.

   Rinse 1 cup dried black beans under cold water. Place in a large bowl, cover with 3 inches of water, and soak at room temperature for at least 8 hours or overnight. Drain and rinse before cooking.

   TIPIf you forget to soak overnight, use the quick-soak method: boil beans for 2 minutes, cover, and let sit 1 hour.
2. 2
   saute · ~10 min

   Sauté the aromatics and vegetables.

   1.Heat 1 tbsp oil in a large pot over medium heat until shimmering.

   2.Add chopped onion and sauté until translucent, about 4 minutes.

   3.Add minced garlic and cook until fragrant, about 30 seconds.

   4.Add cumin powder and smoked paprika, stirring constantly for 30 seconds to bloom the spices.

   5.Add diced carrot, celery, and bell pepper. Cook, stirring occasionally, for 5 minutes until slightly softened.
3. 3
   boil · ~60 min

   Simmer the soup.

   1.Add the soaked and drained black beans, chopped tomatoes, 4 cups water, and salt to the pot.

   2.Stir well and bring to a rolling boil over high heat.

   3.Reduce heat to low, cover, and let simmer gently for 50 to 60 minutes, or until the beans are completely tender and creamy inside.

   TIPKeep the lid slightly ajar if the soup looks like it might boil over. Stir once or twice during cooking to prevent sticking.
4. 4
   mix

   Finish the soup.

   1.Taste the soup and adjust salt if needed.

   2.Remove from heat and stir in 1 tbsp fresh lime juice.
5. 5
   garnish

   Garnish with fresh cilantro and serve hot.

   Ladle into bowls and sprinkle generously with chopped cilantro. Add an extra squeeze of lime on top if you like.

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