Brazilian Black Bean Soup

Step 1

Cut the onion in half from root to tip, lay the flat side down on the cutting board, then cut it crosswise into half-moon slices about 1/4-inch thick.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 3

Zest the orange using a microplane or fine grater, rubbing it firmly against the orange skin until you have about 1 tablespoon of colored zest.

Step 4

Cut each lime in half with one straight downward cut through the center, creating two halves. Set aside for serving.

Step 5

Pour the olive oil into a large pot and heat over medium-high until it shimmers and moves quickly when you tilt the pot, about 90 seconds.

Step 6

Add the sliced onion to the hot oil and stir continuously until the onion turns golden and the edges begin to look darker, about 4 minutes.

Step 7

Add the minced garlic and stir constantly for 30 seconds until the smell becomes strongly fragrant and peppery.

Step 8

Sprinkle the cumin over the garlic and onion, then stir for 15 seconds until the spice smell fills your nose.

Step 9

Pour in the entire contents of all 3 cans of black beans (juice included) and stir once to combine with the onion mixture.

Step 10

Pour in the vegetable broth, then add 2 bay leaves and the orange zest and stir gently until combined.

Step 11

Cover the pot with a lid and bring to a boil over medium-high heat, watching for large bubbles that break the surface — about 8 minutes.

Step 12

Remove the lid and reduce the heat to medium-low, then simmer uncovered for 15 minutes, stirring once every 3 minutes.

Step 13

Remove the pot from the heat and fish out the bay leaves with a spoon, discarding them.

Step 14

Ladle the soup into serving bowls, filling each bowl to about 1 inch below the rim.

Step 15

Squeeze one lime half over each bowl, directing the juice across the entire surface of the soup.