Cook and Scale
Black Bean Soup
4 servings · 40 min total
A thick, smoky black bean soup blended half-smooth for body and brightened with lime and cilantro. Hearty, wholesome, and vegan.
Ingredients
- 600 g black beans, drained
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, diced
- 4 garlic, minced
- 1 fresh chilli, chopped
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 8 dl vegetable stock
- 1 lime, juiced
- 4 tbsp fresh cilantro, chopped
- salt to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the aromatics — Heat the oil in a pot and cook the onion and carrot for 6 minutes. Add the garlic, chilli, cumin, smoked paprika, and oregano and toast for 1 minute.
- 2.
Simmer the beans — Add the black beans and stock and simmer for 20 minutes until thickened and fragrant.
- 3.
Blend and season — Blend half the soup until smooth, then stir it back for a creamy but chunky texture. Add the lime juice and season with salt.
- 4.
Serve with cilantro — Ladle into bowls and finish with plenty of chopped cilantro.