yield: 4 servings
time: 40 minutes
active time: 25 minutes
cooking oil, such as canola or vegetable oil
1 yellow onion, diced
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
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, jalapeño and 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’.