Black Bean Soup Recipe
Whole black beans are served in their own broth and finished with tomatoes, onions, cilantro and low queso fresco. Served with tortillas.
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Ingredients
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Main Ingredients
Spices and Seasonings
Method
Preparation
- 1
Soak the Beans
Rinse the black beans under cold water and remove any debris. Soak the beans in plenty of water for at least 6 hours or overnight. Drain and rinse again.
- 2
Cook the Beans
In a large pot, add the soaked beans and cover with 4 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 to 1.5 hours, or until beans are tender.
Cooking the Soup
- 3
Sauté Vegetables
In a skillet, heat a tablespoon of oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic, cumin, and chili powder, and cook for an additional 2 minutes until fragrant.
- 4
Combine Ingredients
Once the beans are tender, add the sautéed onion and garlic mixture to the pot with the beans. Stir in the diced tomatoes, salt, and black pepper. Simmer for another 15 minutes, allowing the flavors to meld.
