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Silky black bean soup blended smooth and served with crema, cheese, and tortilla strips. This vegetarian, high protein soup is rich in fiber and makes a healthy, satisfying family meal.
Rinse and soak the dry black beans overnight or for at least 8 hours, then drain.
Heat olive oil in a large pot over medium heat. Sauté chopped onion, garlic, carrot, and celery for 5–6 minutes until softened and aromatic.
Add the soaked beans, cumin, bay leaf, salt, and pepper. Stir for 2 minutes to bloom the spices.
Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer, covered, for 45–55 minutes until beans are fully tender.
Remove the bay leaf. Use an immersion blender or regular blender to puree the soup until silky-smooth; adjust thickness with more broth if needed.
Taste and adjust salt, then ladle soup into bowls. Garnish each serving with tortilla strips, a swirl of Mexican crema, and a sprinkle of queso fresco.
