Cuban Black Bean Soup with Orange Cumin

Ingredients

• 3 cans black beans, with their liquid
• 3 tbsp olive oil
• 1 large onion, finely diced
• 1 green bell pepper, diced
• 5 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 2 cups vegetable broth
• 1 orange, juiced, plus zest
• 2 tbsp red wine vinegar
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Heat the oil in a heavy pot over medium heat and cook the onion and bell pepper with a pinch of salt for 10 minutes, until completely soft and beginning to colour at the edges.
2. This sofrito is the base of the soup, so give it the full ten minutes rather than rushing it; pale, crunchy onion leaves the soup tasting raw.
3. Add the garlic, cumin, and oregano and stir for 1 minute, until the cumin smells toasted rather than dusty.
4. Add the beans with their liquid, the broth, and the bay leaves, and bring to a simmer.
5. Cook uncovered for 25 to 30 minutes, stirring occasionally, until the soup has thickened and the beans are completely soft.
6. Scoop out about 2 cups, blend it smooth, and stir it back in. This gives body without turning the whole pot into a purée.
7. Discard the bay leaves and stir in the orange juice, zest, and vinegar off the heat. Adding the acid at the end keeps it bright; boiled in, it goes flat and slightly bitter.
8. Season generously with salt and black pepper and serve with the cilantro.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.