Ingredients

• 300 g dried black beans
• 1 piece onion
• 2 piece carrots
• 1 piece tomato
• 3 clove garlic
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 1.5 kg vegetable broth
• 2 piece bay leaves
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 1 bunch fresh parsley
• 2 tbsp lemon juice

Instructions

1. Soak the beans

   Place dried black beans in a large bowl and cover with cold water by 5cm. Soak for 8-12 hours or overnight at room temperature until beans double in size and soften slightly. The water should turn slightly dark. Do not skip soaking as unsoaked beans will not cook evenly.

2. Prepare the vegetables

   Finely dice the onion into 5mm pieces. Cut carrots into small 1cm cubes. Dice the tomato into small pieces, removing seeds. Mince garlic cloves finely. Keep vegetables separate as they cook at different times. Do not cut vegetables too large as they need to blend well with the soup.

3. Cook the beans

   Drain and rinse the soaked beans thoroughly. Place in a large pot with fresh water covering by 5cm. Bring to a boil over high heat for 2-3 minutes, then reduce to medium-low heat. Simmer for 45-60 minutes until beans are tender but not mushy. Do not add salt during cooking as it will toughen the beans.

4. Sauté the aromatics

   Heat olive oil in a large soup pot over medium heat for 1-2 minutes until shimmering. Add diced onion and cook for 5-6 minutes until translucent and soft. Add minced garlic and cook for 1 minute until fragrant. Do not let garlic brown as it will become bitter.

5. Add vegetables and spices

   Add diced carrots to the pot and cook over medium heat for 4-5 minutes until slightly softened. Stir in tomato paste and cook for 1-2 minutes until darkened. Add diced tomato, cumin, and paprika, cooking for 3-4 minutes until tomatoes break down. Do not rush this step as it builds the soup's flavor base.

6. Combine and simmer

   Add the cooked beans with their cooking liquid to the vegetable mixture. Pour in vegetable broth and add bay leaves. Bring to a boil over high heat for 2-3 minutes, then reduce to low heat. Simmer gently for 25-30 minutes until flavors meld and soup thickens naturally. Do not boil vigorously as beans may break apart completely.

7. Season and finish

   Remove bay leaves and season with salt and black pepper to taste. Partially blend the soup with an immersion blender for 10-15 seconds to thicken while keeping texture. Stir in lemon juice and chopped parsley during the last 2 minutes of cooking. Do not over-blend as some whole beans should remain for texture.

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