Recipe Instructions:
Ingredients:
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 4 cups cooked black beans (about 2 cans, drained and rinsed)
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• Juice of 1 lime
• Optional toppings: chopped cilantro, sour cream or yogurt, diced avocado
Instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper. Cook until softened, about 5-7 minutes.
2. Add minced garlic, ground cumin, dried oregano, and cayenne pepper. Cook for 1-2 minutes until fragrant.
3. Stir in the cooked black beans and broth. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes to allow flavors to meld.
4. Use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer batches of soup to a blender and blend until smooth, then return to the pot.
5. Season with salt, pepper, and lime juice to taste. Adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro, a dollop of sour cream or yogurt, and diced avocado if desired.
7. Enjoy your Cuban Black Bean Soup as part of your OMAD meal!
This recipe provides a creamy texture with a touch of citrus from the lime juice, characteristic of Cuban cuisine. Adjust the seasoning and thickness of the soup to your preference.
