Cuban Black Bean Soup

Step 1

Pour 3 tablespoons of extra-virgin olive oil into a large 5-quart pot and set it over medium heat. Let it warm for 1 minute until shimmering.

Step 2

While the oil heats, dice 1 medium yellow onion into 1/4-inch pieces and seed and dice both bell peppers (1 medium red and 1 medium green) into 1/4-inch pieces. Peel and finely mince 6 garlic cloves.

Step 3

Add the diced onion and bell peppers to the hot oil. Sauté, stirring occasionally, until the vegetables begin to soften and the onion turns translucent, about 5-6 minutes. You should smell the sweetness of the peppers as they caramelize slightly at the edges.

Step 4

Add the minced garlic, 1.5 teaspoons of ground cumin, and 1 teaspoon of dried oregano to the pot. Stir constantly for 30 seconds until fragrant — the spices will bloom and release their aroma. This builds the flavor base.

Step 5

Pour in the contents of 1 can (14.5 oz) of canned diced tomatoes with their juices, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add 2 bay leaves, 3 cans of drained black beans, and 4 cups of low-sodium vegetable broth.

Step 6

Bring the soup to a gentle boil over medium-high heat, then immediately lower to medium-low. Simmer uncovered for 20-25 minutes, stirring occasionally. The soup is ready when the flavors have melded and the liquid has reduced slightly.

Step 7

Stir in 1 tablespoon of red wine vinegar, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper. Taste and adjust seasoning — the vinegar adds brightness that balances the earthiness of the beans. Remove and discard the bay leaves.

Step 8

Ladle the soup into bowls and garnish each with fresh cilantro. For a traditional finish, drizzle with extra-virgin olive oil if desired. Serve hot.