Discover the Magic of Lunar Eclipse Black Bean Soup!

Introducing: Lunar Eclipse Black Bean Soup

As the cool autumn nights settle in, I find myself craving cozy, comforting dishes that warm the soul. Today, I’m excited to share with you my unique recipe for Lunar Eclipse Black Bean Soup. This hearty and flavorful soup is perfect for a quiet night in or a gathering of friends under the starlit sky.

Ingredients:

• 400g dried black beans
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 stalks of celery, chopped
• 1 red bell pepper, diced
• 4 cloves of garlic, minced
• 1 can of diced tomatoes (400g)
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 liter vegetable broth
• Salt and pepper to taste
• Fresh lime wedges for serving

Kitchen Tools:

• chef’s knife
• cutting board
• soup pot
• wooden spoon

To begin, soak the black beans overnight in water. The next day, rinse and drain the beans. In a large soup pot, heat some olive oil over medium heat and sauté the onion, carrots, celery, bell pepper, and garlic until they start to soften. Add the soaked black beans, diced tomatoes, cumin, smoked paprika, and vegetable broth. Bring the soup to a boil, then reduce heat and let it simmer for about 1.5-2 hours, or until the beans are tender.

Once the beans are cooked through, use an immersion blender to partially blend the soup, leaving some whole beans for texture. Season with salt and pepper to taste. Serve hot with a squeeze of fresh lime juice for a zesty finish.

The total weight of the cooked Lunar Eclipse Black Bean Soup is approximately 2200g, with 6 servings at around 367g each. This hearty soup is roughly 300 calories per serving.

One unique tip to enhance the flavor of this soup is to add a splash of balsamic vinegar before serving. It adds a subtle tanginess that elevates the rich and earthy flavors of the black beans.

I hope you enjoy making this Lunar Eclipse Black Bean Soup as much as I do. Feel free to get creative with your own additions and adjustments to make it your own. Bon appétit!