4 cloves of garlic, minced
1 medium onion, chopped
3 tablespoons of olive oil
1 1/4 cup black beans (250g)
2 liters of water
2 beef bouillon cubes
1/2 teaspoon dried oregano
1 cup macaroni for soup
Salt and black pepper to taste
To serve
Green scallions, chopped, to taste
4 cloves of garlic, minced
1 medium onion, chopped
3 tablespoons of olive oil
1 1/4 cup black beans (250g)
2 liters of water
2 beef bouillon cubes
1/2 teaspoon dried oregano
1 cup macaroni for soup
Salt and black pepper to taste
To serve
Green scallions, chopped, to taste
In a large pot, sauté the garlic and onion in olive oil
Add the black beans, water, and beef bouillon cubes
Season with salt, black pepper, and oregano
Simmer until the beans are tender
Remove from heat, let cool slightly, and puree the mixture in a blender
Strain the soup through a fine-mesh sieve
Return the soup to the pot, adjust seasoning as needed, and add macaroni
Cook, stirring occasionally, until the pasta is al dente
Serve hot with chopped green scallions
Serves 8.
