Refried Bean Soup

Ingredients and Weight:

• Black beans (dried), 2 cups
• Onion (large), 1
• Green bell pepper (large), 1
• Red bell pepper (large), 1
• Garlic (minced), 2 cloves
• Vegetable broth, 8 cups
• Bay leaves, 2
• Ground cumin, 2 teaspoons
• Ground coriander, 2 teaspoons
• Salt and pepper to taste
• Sour cream, for garnish (optional)
• Green onions, for garnish (optional)

Preparation Time:

30 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Rinse the black beans and soak them in cold water overnight or for at least 8 hours.
2. Drain and rinse the soaked beans.
3. In a large pot or Dutch oven, heat some olive oil over medium heat.
4. Add the chopped onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
5. Stir in the garlic and cook for another minute until fragrant.
6. Add the drained black beans, vegetable broth, bay leaves, cumin, coriander, salt, and pepper.
7. Bring to a boil, then reduce heat and simmer for about 50-60 minutes, or until the beans are tender.
8. Use an immersion blender or transfer the soup to a regular blender in batches and puree until smooth.
9. Season to taste with additional spices or salt if necessary.
10. Garnish with sour cream and green onions, if desired.

Nutritional Information:

(Per serving)

• Calories: 250
• Fat: 5g
• Protein: 15g
• Carbohydrates: 40g
• Fiber: 10g

Dish Characteristics:

• Rich and flavorful
• Creamy and smooth
• Warm and comforting
• Easy to make and adjust to personal preferences

User Comments:

• "This soup is so easy to make and it tastes like something you would get at a fancy restaurant."
• "I love the combination of spices in this soup. It's so flavorful and satisfying."
• "I made this soup for a crowd and it was a hit. Everyone loved it!"
• "I garnished my soup with avocado slices and it was a beautiful and delicious touch."
• "The leftovers of this soup reheat well, so it's perfect for meal prepping."

Special Precautions and Tips:

• If you don't have an immersion blender, you can transfer the soup to a regular blender in batches and blend until smooth.
• Be careful not to overcook the beans, as they can become mushy.
• If the soup is too thick, you can add more vegetable broth to thin it out.
• You can also add other vegetables to this soup, such as corn, carrots, or zucchini.