Sopa de Frijoles Negros (Black Bean Soup)

Hearty black bean soup with cumin and oregano, half blended for body and finished with lime and avocado.

40 min 4 servings Easy mexican

Ingredients

• 3 tbsp sunflower oil
• 1 pcs onion
• 1 pcs green bell pepper
• 3 clove garlic
• 2 tsp ground cumin
• 1 tsp dried oregano
• 480 g canned black beans
• 800 ml water
• 1 tsp salt
• 1 pcs lime
• 1 pcs avocado
• 0.25 bunch fresh cilantro

Steps

1. Dice 1 onion and 1 green pepper into small cubes.
2. Mince 3 garlic cloves.
3. Heat 3 tbsp of oil in a large pot over medium heat.
4. Cook the onion and pepper for 6 minutes until soft.
5. Add the garlic, 2 tsp of cumin and 1 tsp of oregano and stir for 1 minute.
6. Drain and rinse 480 g of black beans.
7. Add the beans, 800 ml of water and 1 tsp of salt to the pot.
8. Bring the soup to a boil.
9. Lower the heat and simmer for 20 minutes.
10. Scoop out half of the soup and blend it until smooth.
11. Pour the blended soup back into the pot and stir.
12. Cut 1 avocado in half and remove the pit.
13. Dice the avocado flesh into cubes.
14. Ladle the soup into bowls and top with the avocado and 0.25 bunch of chopped cilantro.
15. Squeeze lime juice over each bowl before eating.