Black Bean Soup
Black Bean Soup is Head to the store and pick up kosher salt, water, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 10 minutes. It can be enjoyed any time, but it is especially good for Autumn.
Instructions
Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour.
Heat a large saucepan over medium-high heat.
Add onion and bell pepper; cook 8 minutes or until tender, stirring frequently.
Add cumin, oregano, and garlic; saut 1 minute.
Add beans, vegetable broth, and water. Bring to a boil; partially cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender.
Place half of bean mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed soup to pan. Stir in lime juice and next 3 ingredients (through black pepper). Ladle soup into bowls; top evenly with cheese, and if desired, onion, sour cream, and cilantro.