Prepare to embark on a culinary journey that will transform your kitchen into a Mexican-inspired flavor paradise! This black bean soup isn't just a recipe; it's a warm, comforting embrace in a bowl that promises to tantalize your taste buds and warm your soul. With its rich, hearty texture and depth of flavor, Cal Peternell's Black Bean Soup is about to become your new go-to comfort dish that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 pound black beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by soaking the black beans overnight in a large bowl with enough water to cover them by a few inches. This will help soften the beans and reduce cooking time.
- Once the beans are soaked, drain and rinse them under cold water. Set aside.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the diced carrot and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the soaked black beans, vegetable broth, and cumin. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 1 hour, or until the black beans are tender. Stir occasionally and check the consistency; you can add more broth or water if needed.
- After the beans are tender, season the soup with salt and pepper to taste. If you prefer a smoother texture, you can use an immersion blender to puree part of the soup, or transfer a portion to a blender and blend until smooth before returning it to the pot.
- Once the soup reaches your desired consistency, remove it from heat. Serve hot, garnished with fresh cilantro for a burst of flavor and color.
- Enjoy your delicious Cal Peternell's Black Bean Soup with crusty bread or over rice for a hearty meal!
Tips
- Soaking is Key: Always soak your beans overnight to ensure even cooking and optimal texture. This step helps reduce cooking time and makes the beans more digestible.
- Layer Your Flavors: Take your time when sautéing the onions, garlic, carrots, and celery. This builds a flavor foundation that will make your soup truly exceptional.
- Customize Your Consistency: Use an immersion blender to partially puree the soup for a creamier texture, or leave it chunky if you prefer more texture.
- Spice It Up: Feel free to experiment with additional spices like smoked paprika or a dash of chipotle powder to add extra depth to the soup.
- Garnish Generously: Fresh cilantro is great, but don't stop there. Try adding a dollop of sour cream, diced avocado, or a sprinkle of queso fresco for extra flavor and visual appeal.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make a large batch and enjoy leftovers throughout the week.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
