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Black Bean Soup

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • Kosher salt & freshly ground black pepper
  • 4 (15.5-ounce) cans black beans, rinsed
  • 7 cups vegetable stock
  • 2 bay leaves
  • 1 tablespoon sherry vinegar
  • Sliced avocado, chopped red onion, chopped fresh cilantro, and lime wedges, for serving

Cooking Instructions

Step 1: Heat oil in a large Dutch oven or pot over medium heat.  Add onion and bell pepper.  Season with salt and pepper.  Cook, stirring occasionally, until tender, 8 to 10 minutes.  Add garlic, cumin, paprika, and oregano.  Cook, stirring, until fragrant, 1 minute.

Step 2: Stir in beans, stock, and bay leaves.  Bring to a boil, then reduce heat and simmer, stirring occasionally, until flavors have melded, 40 to 45 minutes.  Discard bay leaves and stir in sherry vinegar.

Step 3: Transfer 2 1/2 cups beans and 1 cup liquid to a bowl; mash with a potato masher until smooth.  Return to Dutch oven.  Season with salt and pepper.  Serve with avocado, onion, cilantro, and lime wedges alongside soup.

Enjoy this hearty black bean soup from Country Living!