Venezuelan Black Bean Soup: A Hearty and Flavorful Dish

This Venezuelan black bean soup is a comforting and satisfying dish that is perfect for cold winter nights. Made with the bold flavors of black beans, vegetables, and spices, this soup is not only delicious but also nutritious. It is a hearty and filling meal on its own or can be served as a starter for a larger meal. With a cooking time of just 45 minutes, this recipe is a quick and easy option for a weeknight dinner. Try this authentic Venezuelan soup and experience the rich flavors of Latin American cuisine.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 cans black beans, drained and rinsed
• 4 cups vegetable broth
• 1 bay leaf
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Optional toppings: chopped cilantro, diced avocado, sour cream

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, red bell pepper, carrot, and celery. Cook for 5 minutes, or until the vegetables are softened.
3. Stir in the cumin, smoked paprika, and dried oregano. Cook for another minute to toast the spices.
4. Add the black beans, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Remove the bay leaf from the soup and use an immersion blender or countertop blender to puree about half of the soup mixture. This helps thicken the soup while leaving some chunks of beans and vegetables for texture.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Serve the soup hot, garnished with chopped cilantro, diced avocado, and a dollop of sour cream, if desired.

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