gluten-free joc soups and stews Cuban Black Bean Soup

Ingredients:

2 cans (15 ounces each) black beans, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 cups gluten-free vegetable or chicken broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Chopped fresh cilantro for garnish

Directions:

In a large pot, sauté the chopped onion, minced garlic, and red bell pepper until they are softened.
Add the drained and rinsed black beans to the pot along with the gluten-free vegetable or chicken broth.
Stir in the ground cumin and smoked paprika. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
Use an immersion blender to partially puree the soup, leaving some beans whole for texture. If you don't have an immersion blender, you can transfer a portion of the soup to a blender and then return it to the pot.
Season the soup with salt and pepper according to your taste preference.
Ladle the Cuban Black Bean Soup into bowls and garnish with chopped fresh cilantro.
Serve hot and enjoy your gluten-free Cuban Black Bean Soup!