This black bean soup is the most delicious soup I’ve tried lately. To be clear \u2013 beans with ribs are not and will never compete, because this is the next level. It is for lovers of spicy taste because I used chili pepper which I fell in love with. Of course, if you don\u2019t like spicy food, avoid this ingredient.<\/p>\n
Soup ingredients:<\/strong> Decoration:<\/strong> Instructions:<\/strong>
\n2 tbsp coconut oil
\n\u00bd onion, finely chopped
\n2 garlic cloves, minced
\n\u00bd red pepper, diced
\n1 \u00bd tsp cumin
\na pinch of salt
\na pinch of pepper
\n1 tsp red chili pepper, finely chopped
\n1 \u00bd cup tomato juice
\n4 cup water
\n1 cup (2 dl) black beans (soaked in water for 12 hours)
\n\u00bd cup corn
\n\u00bd cup green peas<\/p>\n
\nLime juice
\nFresh parsley leaves, finely chopped
\nRed onion, diced
\nAvocado, diced<\/p>\n
\n1. Pour the coconut oil into a big pot, then add the garlic and red onion, red pepper, a pinch of salt, and black pepper. Simmer at medium heat for about 4-5 minutes, stirring frequently until onion becomes transparent and pepper softens.
\n2. Add the cumin and red chili pepper, stir to combine. Then add the tomato juice, water, black beans, corn, and green peas. Stir and higher the temperature and leave to boil.
\n3. When it boils, lower the temperature to the lowest and cook covered with a lid for 30 minutes or more, stirring occasionally.
\n4. Serve as desired and enjoy. <\/p>\n