Spicy Black Bean Soup Recipe

Ingredients: – 2 tablespoons extra-virgin olive oil – 2 medium yellow onions, chopped – 3 celery ribs, finely chopped – 1 large carrot, peeled and sliced into thin round – 6 garlic cloves, pressed or minced – 4 ½ teaspoons ground cumin – ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice) – 4 cans (15 ounces each) black beans, rinsed and drained

– 4 cups (32 ounces) low-sodium vegetable broth – ¼ cup chopped fresh cilantro (optional) – 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice – Sea salt and freshly ground black pepper, to taste

Instructions: 1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery, and carrot along with a light sprinkle of salt. 

Stir in the garlic, cumin, and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth, and bring to a simmer over medium-high heat. 

Cook, reducing the heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.

Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line.

Be cautious of the hot steam escaping from the top of the blender). Alternatively, use an immersion blender to blend a portion of the soup.

Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice, and salt and pepper, to taste. Serve.