This Downtown Black Bean Soup is a comforting masterpiece that blends the earthy richness of black beans with the bright zest of jalape&# 195;±os and the aromatic warmth of garlic. The secret lies in pureeing half the batch, creating a luxurious, creamy base while leaving plenty of chunky texture from the onions and peppers. ItâÂÂs deeply flavorful, vegan-friendly, and incredibly satisfying. Perfect for chilly evenings or meal prepping, this soup tastes even better the next day as the flavors meld. Serve it alongside fluffy white rice and sharp raw onions for a Cuban-inspired twist that adds crunch and freshness to every spoonful.
Downtown Black Bean Soup
Description
This Downtown Black Bean Soup is a comforting masterpiece that blends the earthy richness of black beans with the bright zest of jalape&# 195;±os and the aromatic warmth of garlic. The secret lies in pureeing half the batch, creating a luxurious, creamy base while leaving plenty of chunky texture from the onions and peppers. ItâÂÂs deeply flavorful, vegan-friendly, and incredibly satisfying. Perfect for chilly evenings or meal prepping, this soup tastes even better the next day as the flavors meld. Serve it alongside fluffy white rice and sharp raw onions for a Cuban-inspired twist that adds crunch and freshness to every spoonful.Ingredients
Directions
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In a large pot, combine 2 to 2.5 quarts of water or vegetable stock with 2 cups of black beans and 2 bay leaves.
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Bring the mixture to a rolling boil over high heat, then reduce the heat to low to maintain a gentle simmer.
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Cover and simmer for 1 to 2 hours, or until the beans are just starting to become tender but still hold their shape.
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While the beans simmer, heat 1/4 to 3/4 cup of olive oil in a separate large skillet over medium heat.
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Add 3 chopped onions, 2 chopped green peppers, 1 chopped fresh jalapeño pepper (optional), and 4 to 6 pressed garlic cloves to the skillet.
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Sauté the vegetables until they are soft and tender but not browned, stirring frequently to prevent burning.
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Stir the sautéed vegetable mixture into the pot of simmering black beans.
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Continue to cook the soup until the beans are quite tender and flavorful, adding 1 to 3 teaspoons of salt to taste.
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Remove the bay leaves from the pot.
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Using an immersion blender or countertop blender, puree half or all of the soup to your desired consistency; a mix of pureed and chunky is recommended.
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If you let the soup sit overnight, reheat it thoroughly on the stove before serving.
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Serve hot, optionally with bowls of steamed white rice and chopped raw onions on the side for a Cuban-style garnish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
