Cuban Black Bean Soup

Ingredients

Instructions

1. 1

   START THE AROMATICS: Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and bell pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

2. 2

   BLOOM THE SPICES: Add the minced garlic, cumin, and oregano to the pot. Stir constantly for about 1 minute until very fragrant - you'll smell the toasted spices. This step releases the essential oils and deepens the soup's flavor.

3. 3

   ADD LIQUID AND BEANS: Pour in the drained and rinsed black beans and vegetable broth. Stir to combine. Increase heat to bring to a boil, then reduce to medium-low. Simmer uncovered for 20 minutes, stirring occasionally, to let the flavors meld and the soup thicken slightly.

4. 4

   BLEND FOR TEXTURE: Using a ladle, transfer about half the soup to a blender. Let it cool for a minute, then blend until completely smooth (vent the lid slightly and hold it with a towel to prevent steam buildup). Pour the blended portion back into the pot and stir to combine. This creates a creamy base while keeping some whole beans for texture.

5. 5

   FINISH THE SOUP: Remove from heat and stir in the fresh lime juice - this brightens the entire soup. Season with salt and black pepper to taste. The soup should be rich, slightly thick, and well-seasoned.

6. 6

   SERVE: Ladle the soup into bowls. Top each serving with a dollop of sour cream and a generous sprinkle of fresh chopped cilantro. Optional: add extra lime wedges on the side for squeezing. This soup stores well in the refrigerator for up to 5 days and freezes beautifully.