this little goat went to cuba spiced black bean soup with jalapeños, cilantro, and sour cream

Cuba Black Bean Soup

yield: 4 servings

time: 40 minutes

active time: 25 minutes

ingredients

cooking oil, such as canola or vegetable oil 

1 yellow onion, diced 

kosher salt 

3-4 stalks celery, diced (about 1 cup diced celery)

2 large carrots, peeled & diced (about 1 cup diced carrot)

1 small jalapeño, seeded and diced 

4 cloves garlic, minced

2 tbsp this little goat went to cuba, plus more as needed

2 (15-ounce) cans black beans, not drained 

2 cups vegetable broth

2 tbsp fresh lime juice, plus more as needed

preparation

Add 1 Tablespoon of cooking oil to a large pot and heat over medium heat. Add in the onion and a pinch of salt and sauté until beginning to turn translucent, about 3-5 minutes. Add in the carrot, celery, jalapeñand ½ teaspoon salt. Continue cooking, stirring frequently, until the veggies have softened, about 8-10 minutes more. Stir in the garlic and Cuba spice until well coated and fragrant, about 1 minute more. 

Add in the black beans and broth and bring the mixture to a rolling boil over medium/medium-high heat. Reduce the heat to medium-low and let simmer for about 15-20 minutes, allowing the beans to soften and flavors to meld. 

Transfer half of the soup to a blender or food processor and purée until smooth. Or, purée half of the soup using an immersion blender.

Return the soup to the pot and stir in the lime juice. Season to taste with salt and additional Cuba spice and/or lime juice, as desired. Serve warm, loaded with your favorite fixins’.

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