Black Bean Soup
Description
The soup is simple and quick to prepare. If you're cooking for children, just skip the chili pepper. Add Greek yogurt or sour cream, and black bean soup will become a delightful addition to your child's menu. I garnished the soup with fresh cucumber and parsley. You can change the herbs to your taste or replace the cucumber with avocado. The soup is ready to serve.
Instructions
- 1
Step 1
Soak the beans in a large amount of cold water for 6-8 hours. Drain the water. Wash the vegetables, peel the onion and garlic, cut the pepper lengthwise, and remove the stem and seeds.
- 2
Step 2
Cover with fresh cold water so that it rises two fingers above the beans. Bring to a boil, then simmer gently with the lid on for 40 minutes.
- 3
Step 3
Heat olive oil (2 tbsp) in a skillet. Add cumin and cook until fragrant. Add chopped onion, garlic, and chili pepper. Sauté until softened. Then add diced sweet pepper and cook for a couple of minutes.
- 4
Step 4
Cut the spinach into strips and cook for 4 minutes.
- 5
Step 5
Drain the beans in a colander and let the cooking liquid drip off. In a saucepan, combine the beans and sautéed vegetables, pour in vegetable broth, season with salt to taste, and add 2 tablespoons of olive oil. Bring to a boil, reduce the heat, cover with a lid, and simmer for 10–15 minutes, until the beans are tender. Add lemon juice. If desired, mash the beans with a potato masher into a purée.
- 6
Step 6
Serve black bean soup with fresh cucumber, herbs, and lavash chips.