Black bean soup

Ingredients for 6 servings:

• 500 g beans, black, soaked
• 1 bay leaf
• ½ tsp cumin, ground
• ½ tsp oregano
• 1 tsp paprika powder
• ¼ cup(s) oil
• 1 onion(s), chopped
• 1 red bell pepper(s), pureed
• 1 bell pepper(s), green, in small cubes
• 6 cloves garlic, crushed
• 1 cube of vegetable stock
• ½ tbsp sugar
• 2 tbsp vinegar
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

black bean soup

Cook the beans in the soaking water with bay leaves, caraway seeds, oregano, and paprika until tender. Puree one cup of the beans in a blender and return them to the beans. In a saucepan, sauté the onion in oil until translucent. Add the green bell pepper, garlic, red bell pepper puree, stock cube, sugar, and vinegar. Cook for a few minutes. Add the beans and the liquid, season with salt and pepper, and cook until the soup thickens slightly. Garnish with the bell pepper and diced onion.