Black bean soup

Ingredients

For 2 people

• 3 cups canned black beans, drained and rinsed
• 1 1/2 cups low-sodium vegetable broth
• 1 cup water
• 5 oz yellow onion, finely chopped
• 2 oz red bell pepper, finely chopped
• 2 tsp minced garlic
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 bay leaf
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 0.15 oz chopped cilantro
• 1/4 cup plain Greek yogurt

Method

1. Prep the soup baseFinely chop the 5 oz yellow onion and 2 oz red bell pepper, then mince the 2 tsp garlic. Drain and rinse the 3 cups canned black beans in a colander. Set out a 3-quart saucepan or small Dutch oven and an immersion blender so the soup can be finished smoothly in the pot.
2. Soften the vegetablesHeat the 1 tbsp olive oil in the saucepan over medium heat. Add the onion, red bell pepper, and 3/4 tsp kosher salt, then cook for 6 to 8 minutes, stirring often, until the onion turns translucent and the pepper softens. If the vegetables begin to brown too quickly, lower the heat and keep stirring so the base stays sweet, not scorched.
3. Bloom the spicesStir in the 2 tsp garlic, 1 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp black pepper, and 1 bay leaf. Cook for 1 minute, stirring constantly, until the tomato paste darkens a shade and the spices smell toasted. This quick bloom deepens the soup's flavor before the liquids go in.
4. Simmer until the beans are softAdd the drained black beans, 1 1/2 cups low-sodium vegetable broth, and 1 cup water. Bring the pot to a boil over medium-high heat, then reduce to low and simmer uncovered for 18 to 20 minutes, stirring occasionally, until the broth is dark and the beans are very soft. The uncovered simmer reduces the liquid enough to make the soup naturally thicker.
5. Blend for a thick, spoonable textureRemove and discard the bay leaf. Use an immersion blender to puree about one-third to one-half of the soup directly in the pot, leaving plenty of whole beans for texture. Blend just until the broth looks creamy and slightly glossy, not completely smooth. If the soup settles into a very dense puree, let it loosen with the heat still low for a minute or two.
6. Finish and rest brieflyStir in the 1 tbsp lime juice, then turn off the heat and let the soup stand for 5 minutes. This short rest lets the flavors round out and the surface thicken slightly before serving. The soup should still be hot enough to ladle cleanly, with a soft sheen on top.
7. Serve with yogurt and cilantroLadle the soup into warm bowls and top each portion with 2 tbsp plain Greek yogurt and half of the 0.15 oz chopped cilantro. Spoon the yogurt over the center for a creamy contrast, then serve right away while the soup is glossy and the cilantro is still bright green.