Black Bean Soup

Black Bean Soup is a comforting and hearty dish with a luscious consistency and a perfect balance of sweet, spicy, and smoky flavors. This recipe focuses on using dried black beans, which release their rich flavors into the broth as they cook. The addition of aromatic vegetables, dried porcini mushrooms, and spices enhances the savory profile of the soup. The result is a flavorful and dark broth that is both satisfying and delicious.

SERVES 6

INGREDIENTS:

• 1 pound (2½ cups) dried black beans, picked over and rinsed
• 5 cups water, plus extra as needed
• 1 ounce dried porcini mushrooms, rinsed and minced
• 2 bay leaves
• 1 teaspoon salt
• ⅛ teaspoon baking soda
• 3 tablespoons extra-virgin olive oil
• 2 large onions, chopped fine
• 3 celery ribs, chopped fine
• 1 large carrot, peeled and chopped fine
• 6 garlic cloves, minced
• 1½ tablespoons ground cumin
• ½ teaspoon red pepper flakes
• 6 cups vegetable broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons lime juice
• Salt and pepper

INSTRUCTIONS:

FOR THE BEANS:

1. Combine beans, water, mushrooms, bay leaves, salt, and baking soda in a large saucepan.
2. Bring to a boil, skimming any impurities that rise to the surface.
3. Cover the saucepan, reduce the heat to low, and simmer gently until the beans are tender, which will take approximately 1¼ to 1½ hours. If the beans are not tender after 1½ hours, add 1 cup more water and continue to simmer until they are tender.
4. Discard the bay leaves but do not drain the beans.

FOR THE SOUP:

1. In a Dutch oven, heat the olive oil over medium heat until shimmering.
2. Add the chopped onions, celery, and carrot, and cook until the vegetables are softened and lightly browned, which will take about 12 to 15 minutes.
3. Stir in the minced garlic, ground cumin, and red pepper flakes, and cook until fragrant, which will take about 1 minute.
4. Pour in the vegetable broth and add the cooked beans with their cooking liquid. Bring the mixture to a boil.
5. Reduce the heat to medium-low and cook the soup, uncovered and stirring occasionally, until the flavors have blended, which will take about 30 minutes.

PUREE AND THICKEN:

1. Puree 1½ cups of the cooked beans and 2 cups of the liquid in a blender until smooth, which will take approximately 1 minute.
2. Return the pureed mixture to the pot.
3. In a bowl, whisk together the cornstarch and water, then gradually stir half of this cornstarch mixture into the simmering soup.
4. Continue to simmer the soup, stirring occasionally, until slightly thickened, which will take about 3 to 5 minutes. If the soup is still thinner than desired at this point, repeat the process with the remaining cornstarch mixture.

FINISHING TOUCHES:

1. Off the heat, stir in the lime juice and season the soup with salt and pepper to taste.
2. Serve the Black Bean Soup hot and garnish it with lime wedges, minced fresh cilantro, finely diced red onion, diced avocado, and sour cream for an extra burst of flavor and texture.

Enjoy this delicious and satisfying Black Bean Soup with its rich, smoky flavors and velvety consistency! It’s a comforting and wholesome dish that will surely become a favorite in your home. Bon appetite!