Low-Sodium Black Bean Soup

Ingredients

• 2.0 250ml Beans, black turtle, mature seeds, raw
• 1.5 cup, sliced Onions, raw
• 5.0 clove Garlic, raw
• 1.0 cup, sliced Peppers, sweet, red, raw
• 0.5 cup grated Carrots, raw
• 0.5 250ml diced Celery, raw
• 1896.0 g Beverages, water, tap, well
• 2.0 5ml Spices, cumin seed
• 1.0 tsp, leaves Spices, oregano, dried
• 1.0 5ml Spices, paprika
• 2.0 15ml Vegetable oil, olive
• 31.0 g Lime juice, raw
• 0.5 5ml whole Spices, pepper, black

Instructions

1. The night before, sort and rinse the dried black beans. Cover with several inches of water and soak overnight (or at least 8 hours). Drain and rinse.

2. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, carrots, and celery. Cook 6 minutes until softened.

3. Add the garlic, cumin, oregano, and paprika. Stir 30 seconds.

4. Add the soaked beans and 8 cups of water. Bring to a boil, then reduce heat and simmer partially covered for 1.5 to 2 hours until the beans are very tender.

5. Use an immersion blender to partially purée — blend about half for a thick, creamy texture while leaving some whole beans.

6. Stir in the lime juice and pepper. Taste and adjust seasoning.

7. Serve topped with diced avocado, a squeeze of lime, or a dollop of Greek yogurt. Note: this recipe is intentionally made without added salt. The beans provide natural flavour.