Cuban Black Bean Soup
Rich in flavor and soft in texture, black beans are perfect for soup. Black bean soup takes well to the classic Latin-American flavors of cumin, chili, cilantro, and lime — add more or less of any of these, depending on what you like.
Large heavy-bottomed pot
Sharp knife (adult needed)
Wooden spoon or heatproof spatula
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.
- Add the onions, carrots, celery, garlic, and spices and cook until tender, 10 to 15 minutes.
- Add the beans and broth, raise the heat to high and bring to a boil. Lower the heat to medium and cook, partially covered, for 2 hours, stirring frequently. (If at any point the soup seems too thick and is starting to look like mud, add 1 to 2 cups more broth.)
- Stir in the lime juice and taste the soup. Does it need anything to boost the flavor? More spices? Another squeeze of lime juice? A grinding of black pepper? A pinch of salt? Add whatever you think it needs. Serve right away, garnished with cilantro and yogurt, or cover and refrigerate up to 3 days.