Gabriel Garcia Marquez's Black Bean Soup Recipe

Soup Preparation

1. 1

   Prepare the Black Beans

   If using dried black beans, soak them overnight in water. The next day, drain and rinse the beans. If using canned black beans, simply drain and rinse them.

2. 2

   Cook the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrot. Sauté for about 5-7 minutes until the onion becomes translucent.

3. 3

   Add Garlic and Spices

   Add minced garlic, cumin, oregano, salt, and black pepper to the pot. Stir and cook for an additional 1-2 minutes until fragrant.

4. 4

   Combine Ingredients

   Add the soaked (or canned) black beans and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 30-40 minutes, until the beans are tender.

5. 5

   Blend the Soup

   For a smoother consistency, use an immersion blender to purée the soup to your desired texture. If you prefer a chunkier soup, you can skip this step.

6. 6

   Finish and Serve

   Squeeze the juice of one lime into the soup, stir in chopped cilantro, and adjust seasoning if necessary. Serve hot, garnished with extra cilantro and lime wedges.