Sopa de Frijoles

Ingredients

• Lime - 1, juiced
• Cilantro - 1/4 cup, chopped
• Salt and pepper - To taste
• Bay leaf - 1
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Tomato - 1 large, diced
• Bell pepper - 1, diced
• Celery - 2 stalks, diced
• Carrot - 1 large, diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Black beans - 2 cups, dried

Instructions

1. Rinse the black beans and soak them in water overnight. Drain and rinse again.
2. In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. Add the diced carrot, celery, bell pepper, and tomato to the pot. Cook for a few minutes until the vegetables start to soften.
4. Add the soaked black beans, cumin, paprika, bay leaf, salt, and pepper to the pot. Stir well to combine.
5. Pour enough water into the pot to cover the beans and vegetables. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beans are tender.
6. Remove the bay leaf from the soup. Use an immersion blender or a regular blender to puree about half of the soup until smooth.
7. Return the pureed soup to the pot and stir well. If the soup is too thick, add more water to reach your desired consistency.
8. Simmer the soup for another 10 minutes to allow the flavors to meld together.
9. Stir in the chopped cilantro and lime juice. Taste and adjust the seasoning if needed.
10. Serve the Sopa de Frijoles hot, garnished with additional cilantro and a squeeze of lime juice.