Cuban Black Bean Soup

Build the Sofrito Base

Heat the olive oil in a large pot over medium heat.

Add the diced onion, green bell pepper, and red bell pepper to the pot.

Cook, stirring occasionally, until the vegetables soften, about 7 minutes.

Add the minced garlic to the pot.

Stir and cook for 1 minute until fragrant.

Toast the Spices

Add the cumin, oregano, smoked paprika, black pepper, and cayenne to the pot.

Stir the spices into the vegetables and cook for 1 minute to toast them.

Add Beans and Liquid

Add the drained black beans, vegetable broth, water, bay leaf, and salt to the pot.

Raise the heat to high and bring the soup to a boil.

Reduce the heat to medium-low and simmer uncovered for 15 minutes.

Partially Blend the Soup

Remove about 2 cups of soup and transfer it carefully to the blender.

Hold the blender lid down firmly with a folded kitchen towel.

Blend until smooth, about 30 seconds.

Pour the blended soup back into the pot and stir to combine.

Finish and Season

Remove and discard the bay leaf.

Stir in the red wine vinegar.

Taste the soup and adjust salt, cayenne, or vinegar as needed.

Serve

Ladle the soup into bowls and top with fresh cilantro and a lime wedge on the side.