黑豆汤

黑豆汤的做法步骤

1. 第1步.

   Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.

2. 第2步.

   Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.

3. 第3步.

   Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.

4. 第4步.

   Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.

5. 第5步.

   Cover the pot and cook over low heat for 30 minutes until the beans are very tender.

6. 第6步.

   Remove the bay leaf. Transfer about 4 cups of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.

7. 第7步.

   Pour blended soup back into the pot and mix to incorporate.

8. 第8步.

   Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.