Ingredients
2tbspextra-virgin olive oil
2medium yellow onions,chopped
3celery ribs,finely chopped
1large carrot,peeled, sliced into thin rounds
6garlic cloves,pressed or minced
4½tspground cumin
½tspred pepper flakes,or ¼ if sensitive to spice
15ozblack beans,rinsed, drained
32ozvegetable broth,low-sodium
¼cupcilantro,fresh, chopped, optional
1tspsherry vinegar,to taste, or 2 tbsp fresh lime juice
Sea salt and freshly ground black pepper,to taste
avocado,diced
cilantro,extra
radishes,thinly sliced
tortilla chips
Preparation
Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
Add the onions, celery, and carrot, then a light sprinkle of salt.
Cook, stirring occasionally, for 10 to 15 minutes, until the vegetables are soft.
Stir in the garlic, cumin, and red pepper flakes, then cook for 30 seconds until fragrant.
Pour in the beans and broth, then bring to a simmer over medium-high heat.
Cook, reducing the heat as necessary to maintain a gentle simmer, for 30 minutes until the beans are very tender.
Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, then blend until smooth. Alternative, use an immersion blender to blend a portion of the soup.
Return the pureed soup to the pot, then stir in the cilantro, and vinegar. Add salt and pepper, to taste.
Serve, and enjoy!
