Yummy black bean soup

This is the first bean soup I ever made. I had eaten bean, pea or lentil soups before, but I had never actually cooked one myself. It seemed to be a big deal to soak the beans and then cook them. But one day I got inspired and decided to give it a try. I planned it and soaked the beans overnight for a soup to be cooked on a Saturday. I made a big pot of it, which provided me with nutritious food for several days. And that was the beginning of my love affair with homemade bean soups. Now I make one every week. They are so rich and satiating that a bowl of bean soup can serve as dinner.

2½ cups (500 g) dried black beans, soaked overnight, drained and rinsed

8 cups (2 l) water

1 onion, chopped

3 carrots, halved lengthwise, then sliced crosswise

2 tablespoons olive oil

3 leeks, cut into small pieces

salt and pepper

Place the beans and water into a pot and bring to a boil. Skim off and discard any foam that forms. Cook over medium heat for 1 hour.

Sauté the onion and carrots in the oil for about 10 minutes.

When the beans start to become tender, add the sauté and cook for another 10 minutes.

Add the leeks and cook for another 3 minutes. Add salt and pepper to taste

Serve garnished with fresh cilantro leaves and topped with sour cream.

ENJOY!