Ingredients
2 tbsp extra-virgin olive oil
2 medium yellow onions, chopped
3 celery ribs, finely chopped
1 large carrot, peeled and sliced into thin rounds
6 garlic cloves, pressed or minced
4 ¼ tsp ground cumin
½ tsp red pepper flakes
4 (15 oz) cans black beans, rinsed and drained
4 cups low-sodium vegetable broth
¼ cup chopped fresh cilantro (optional)
1 tsp sherry vinegar to taste, or 2 tablespoons fresh lime juice
Sea salt and freshly ground black pepper, to taste
Directions
1
Start Cooking Vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery, and carrot, and a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft, about 10 to 15 minutes.
2
Add Spices and Liquids: 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 heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
3
Blend the Soup: Use an immersion blender to blend the soup.
4
Final Touches: Stir in the cilantro, vinegar/lime juice, and salt and pepper to taste.
Ingredients
2 tbsp extra-virgin olive oil
2 medium yellow onions, chopped
3 celery ribs, finely chopped
1 large carrot, peeled and sliced into thin rounds
6 garlic cloves, pressed or minced
4 ¼ tsp ground cumin
½ tsp red pepper flakes
4 (15 oz) cans black beans, rinsed and drained
4 cups low-sodium vegetable broth
¼ cup chopped fresh cilantro (optional)
1 tsp sherry vinegar to taste, or 2 tablespoons fresh lime juice
Sea salt and freshly ground black pepper, to taste