Vegan Black Bean Soup

• portioner: 6 servings
• aktiv tid: 20 minutes
• total tid: 1 hour 5 minutes

Ingredienser

3 tbsp. olive oil

1 yellow onion, chopped

1 green bell pepper, chopped

4 cloves garlic, chopped

1 tbsp. ground cumin

2 tsp. smoked paprika

2 tsp. dried oregano

Kosher salt and freshly ground black pepper

4 (15.5-ounce) cans black beans, rinsed

7 c. vegetable stock

2 bay leaves

1 tbsp. sherry vinegar

Sliced avocado, chopped red onion, chopped fresh cilantro, and lime wedges, for serving

Instruktioner

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.

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.

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.