El Torito’s Black Bean Soup

By draingal

Ingredients

• 12 oz. dried black beans
• 8 cups chicken or vegetable stock
• 2 tsp olive oil
• 1 onion, chopped
• 1 cup carrots, chopped
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp cayenne pepper
• 3 tbsp fresh lime juice
• Fresh cilantro (optional)

Preparation

Step 1

Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight.
Drain beans and return to stockpot.
Add stock and heat to boiling.
Meanwhile, heat olive oil over medium-high heat in a large skillet. Add onion, carrot, celery and garlic and sauté until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours.
Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve.