Step 1

Prepare the ingredients: remove the seeds and dice the green round peppers, cut the heads of the jalapenos and cut them into small pieces, and dice the onions and carrots for later use.

Step 2

Prepare the black beans: Remove the black beans from the can, filter the water from the can, and clean the black beans. ▼Fragmented thoughts▼ The canned black beans are black beans that have already been cooked, so the cooking time is shortened, the unsalted black beans I use are 400 grams per can, and the net weight of the beans after water is 260 grams.

Step 3

Stir-fry ingredients: Prepare a soup pot, heat the oil in a hot pan, add onions, green green peppers, jalapeno peppers and 1 pinch of salt, stir-fry over medium heat until the diced onions become transparent, add carrots and continue to stir-fry for 5 minutes, and finally add black beans and stir-fry well.

Step 4

Boiling soup: Pour in the vegetable stock, add bay leaf, black garlic, cumin powder, paprika and salt, bring the broth to a boil over high heat, turn to low heat and cover the pot and cook for 35-40 minutes.

Step 5

Stir the black bean soup: Take out the bay leaf and put the broth and remaining ingredients into a blender to make a particle-free soup.

Step 6

The soup cooked from beans will look dull in color, so it is best to decorate it with bright vegetables. Since we are making Mexican black bean soup today, we can use the usual ingredients in Mexican cuisine: avocado, purple onion, coriander leaves and lime. I also added a spoonful of coconut yogurt.