A Cuban-inspired vegetarian black bean soup. Can be doubled.
Prep time does not include overnight soaking of beans. If you forget that step, you can do a quick soak method like this:
Combine dried beans and 3 cups water in a sauce pot. Bring to boil over high heat, then turn heat off and allow to soak for 1 hour. Drain and continue with the recipe as directed.
Alternatively, you could use 3 cans of black beans. Drain and rinse them before using. Saute onion and spices, then add beans and only 1 1/2 cups of water. Cook 10 minutes, puree, then add carrots and continue as directed.
Find it online: https://hilahcooking.com/black-bean-soup/