Caribbean Latin Spiced Black Bean Soup

Ingredients

• 2 tbsp olive oil
• 1 cup diced yellow onion
• 1 cup diced red bell pepper
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 3 cups cooked black beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 cup diced tomatoes, with juice
• 1 medium carrot, diced
• 1 tbsp apple cider vinegar
• 1 tsp Salted Perfection Chili Lime Finishing Salt
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Freshly ground black pepper to taste

Instructions

1. Heat olive oil in a 5-quart heavy-bottomed pot over medium heat. Tony says, don’t rush this step; you want that oil shimmering, not smoking.
2. Add diced onion and bell pepper. Sauté until softened and just starting to brown, about 7 minutes. This is where the flavor foundation gets laid down like a pro.
3. Stir in minced garlic, cumin, smoked paprika, oregano, and crushed red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Don’t let the garlic burn—keep it moving.
4. Add black beans, vegetable broth, diced tomatoes with juice, and diced carrot. Bring to a boil, then reduce to a simmer. Cover and let it cook for 25 minutes, stirring occasionally. That’s where the magic thickens and flavors marry up nice and tight.
5. Remove from heat and use an immersion blender to partially puree the soup, leaving some beans whole for texture. If you don’t have an immersion blender, transfer half the soup to a blender, puree, then stir back in.
6. Stir in apple cider vinegar, Salted Perfection Chili Lime Finishing Salt, lime juice, and chopped cilantro. Taste and adjust seasoning with black pepper or more Salted Perfection Chili Lime Finishing Salt if needed.
7. Serve hot, garnished with extra cilantro or a dollop of sour cream if you’re feeling fancy.
8. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!