Sopa de Feijão

Ingredients

• 400 gmixed vegetables — carrot celery potato
• 1onion
• 1.5 Lvegetable broth
• 2 tbspolive oil
• to tastefine sea salt and black pepper
• 400 gcooked black beans
• 1bay leaf

Method

1. Begin by finely chopping 1 onion. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion and sauté, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This step builds a fragrant base for the Sopa de Feijão, so ensure the onions do not brown.
2. While the onions are cooking, prepare 400 g of mixed vegetables by chopping them into bite-sized pieces. Choose a variety of vegetables such as carrots, bell peppers, and zucchini for a mix of textures and flavors. Add the chopped vegetables to the pot with the softened onions, stirring to coat them in the oil and onion mixture.
3. Pour in 1.5 liters of vegetable broth and add 1 bay leaf to the pot. Stir to combine the ingredients, then increase the heat to bring the mixture to a gentle boil. This step allows the flavors to meld and the vegetables to start cooking.
4. Once the broth is boiling, reduce the heat to low and add 400 g of cooked black beans to the pot. Stir gently to incorporate the beans with the vegetables and broth. Allow the soup to simmer gently, uncovered, so the flavors deepen and the vegetables become tender.
5. As the soup simmers, taste it and season with fine sea salt and black pepper to your liking. The soup is ready when the vegetables are tender but still hold their shape, and the beans are heated through. The broth should be flavorful and slightly thickened from the starches in the beans.
6. Finish the soup by removing the bay leaf and drizzling a thread of olive oil over the top for added richness. Serve the Sopa de Feijão hot, allowing the flavors to shine, and enjoy it as a comforting meal shared with family and friends.