Black Bean Soup with homemade vegetable stock

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a pot over medium heat.

   StovePot
2. 2
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Sprinkle in the cumin and paprika and stir for 30 seconds to a minute, until fragrant.
2. 5
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
3. 6
   Bring to a boil over high heat and skim off the foam.

   Stove
4. 7
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Strain the stock through a fine sieve.

   Fine sieve
6. 9
   Add the legumes, tomatoes and stock and bring to a boil.

   Stove
7. 10
   Turn down the heat and simmer at a gentle bubble 20 minutes.

   Stove
8. 11
   Partly mash the legumes in the pot with a masher, for a thicker texture.

   Masher
9. 12
   Season with salt and black pepper, taste and adjust.
10. 13
    Serve hot with bread.