VEGETARIAN BLACK BEAN SOUP - MIAMI STYLE - CHEF Z In the Kitchen

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth can be lower in sodium and more flavorful.

black beans

🥗Healthier: cooked lentils

💰Cheaper: canned beans

Canned beans save time and are often less expensive than dried.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lemon juice

Bottled lemon juice is more affordable and has a longer shelf life.

Rinse and drain the black beans if using canned.

In a pot, heat extra virgin olive oil over medium heat.

Add chopped onion, garlic, and sweet tri-color peppers; sauté until softened.

Stir in cumin, chili powder, and crushed red pepper; cook for another minute.

Add black beans and vegetable stock; bring to a boil.

Reduce heat and simmer for 20 minutes, stirring occasionally.

Use an immersion blender to puree the soup to desired consistency.

Stir in lime juice, lime zest, sea salt, and fresh ground pepper to taste.

Serve hot, garnished with fresh cilantro leaves and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary