A recipe for Black Bean Soup (AI generated and modified by TK).
Ingredients
1 cup dried black beans, soaked overnight and drained
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
4 cups vegetable broth
Salt and pepper to taste
Optional toppings: diced avocado, chopped cilantro, sour cream, or shredded cheese
Instructions
Rinse the soaked black beans under cold water and set aside.
In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Add minced garlic, ground cumin, and chili powder to the pot. Stir well to combine and cook for an additional 1-2 minutes until fragrant.
Add the soaked black beans and broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 to 1.5 hours or until the beans are tender. Stir occasionally.
Season the soup with salt and pepper to taste. If the soup is too thick, you can add more broth to achieve your desired consistency.
Serve the black bean soup hot, and you can garnish each bowl with diced avocado, chopped cilantro, a dollop of sour cream, or shredded cheese if desired.