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vegetarian-black-bean-soup

Vegetarian Black Bean Soup with Rum and Mojo

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
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Servings

6 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced finely
  • 1 stalk celery diced finely
  • 1 bay leaf
  • 1 pound dried black beans that have been soaked for at least 6 hours
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 lime
  • 1/2 cup rum preferably dark
  • sour cream optional
  • 4 cloves garlic minced
  • 1 small jalapeño finely chopped
  • 1/4 cup olive oil
  • 1/2 cup lime juice
  • 1/4 cup cilantro chopped
  • 1 teaspoon coarse sea salt

Instructions

  • Bring a large pot over medium high heat.  Pour in the oil and add onion, celery and bay leaf.  Saute for 10 minutes or until vegetables begin to soften.  Add beans, cumin and oregano and cover with water.
  • Cover the pot and bring the beans to a boil, then reduce heat and simmer for 1-2 hours until beans are soft (depends on how old they are).  Discard bay leaf and puree with an immersion blender to reach desired consistency.
  • Prepare Mojo by combining all ingredients and chopping together finely by hand or with a small food processor.
  • When ready to serve soup, add the lime juice and rum to the pot of soup and then remove from heat.  Ladle soup in the bowl and top with Mojo and sour cream if desired.