A hearty and flavorful soup featuring black beans and a medley of vegetables, enhanced with aromatic spices.
Heat the olive oil in a frying pan over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the soup.
Add the chopped onion, carrots, celery, and red bell pepper to the pan and sauté until the onion becomes translucent.
Cut the vegetables into uniform sizes for even cooking.
Stir in the minced garlic and chopped cilantro stems, cooking for another minute until fragrant.
Adding the cilantro stems at this stage infuses the soup with a fresh herbal aroma.
Season with salt, cumin, paprika, bay leaves, and cayenne, stirring to coat the vegetables evenly.
Toast the spices slightly to enhance their flavors.
Pour in the water and bring to a simmer. Cook until the vegetables are tender.
You can use vegetable broth instead of water for a richer taste.
Add the black beans and cook for another 10 minutes, stirring occasionally.
Mash some of the beans with the back of a spoon for a thicker consistency.
In a small bowl, mix the sour cream with the juice of the lime.
Chill the topping mixture for a refreshing contrast to the hot soup.
Serve the soup hot, garnished with the sour cream mixture and a sprinkle of chopped cilantro leaves.
Serve with a wedge of lime on the side for an extra zesty kick.
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