Cuban black bean soup

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This Caribbean black bean soup is deeply flavored while still being very simple. Cumin, pepper and lime keep it lively and bright.

Serves: 4 people

Preparation time: 25 min

Ingredients

• black beans, drained – 2 cans / 4 cups
• onion, finely chopped – 1
• red bell pepper, diced – 1
• garlic, minced – 3 cloves
• olive oil – 1 tbsp
• vegetable stock – 5 cups
• ground cumin – 1 tsp
• dried oregano – 1/2 tsp
• bay leaf – 1
• lime – 1
• cilantro, roughly chopped – 2 tbsp
• salt – 1/2 tsp
• black pepper – 1/4 tsp

Method

1. Heat the oil in a pot and cook the onion, pepper and garlic for 4 minutes.
2. Add the black beans, stock, cumin, oregano, bay leaf, salt and pepper. Bring to a boil and simmer gently for 20 minutes.
3. Briefly blend part of the soup with an immersion blender so the texture becomes a little creamier.
4. Squeeze in the lime juice and stir in the cilantro.
5. Serve the soup hot.