Ingredients
Equipment
Method
- Soak the Beans (Optional, but recommended) – Soak the beans overnight to improve texture and digestibility. Drain and rinse before using.
- Sauté the Aromatics – Heat vegetable oil in a large pot over medium heat. Add yellow onions, green onions, and garlic. Sauté for 5 minutes until fragrant and golden.
- Add the Vegetables – Stir in carrots and celery, cooking for another 5 minutes until they begin to soften.
- Cook the Beans – Add the soaked beans to the pot, followed by 6 cups of water. Bring to a boil, then reduce heat and simmer for 80 minutes, stirring occasionally.
- Season the Soup – Stir in parsley, paprika, cumin, oregano, salt, and cayenne or black pepper. Simmer for another 20 minutes until the flavors meld.
- Finish with Vinegar – Stir in apple cider vinegar for a bright and balanced taste.
- Serve & Enjoy – Ladle into bowls and garnish as desired!
Notes
- Enhance the Flavor – Add smoked ham hock, sausage, or bacon for extra depth.
- Make it Thicker – Stir in a cornstarch slurry (3 tbsp cornstarch + 3 tbsp water).
- Storage – Store in an airtight container in the fridge for up to 3 days.
- Reheat with Extra Seasoning – The flavors intensify over time, so adjust seasoning before serving leftovers.