A flavorful and hearty black bean soup served with aromatic herbed rice, perfect for a cozy meal.
Combine the cooked brown rice, chopped green onions, and apple cider vinegar in a mixing bowl.
Let the rice mixture sit for a few minutes to absorb the flavors before serving.
Rinse the canned black beans under cold water until the liquid runs clear.
Rinsing canned beans removes excess sodium and improves their taste.
Heat olive oil in a saucepan over medium heat and sauté the chopped red onion until translucent.
Stir frequently to prevent the onion from burning.
Add the diced red bell pepper and minced garlic to the saucepan and cook until softened.
Cut the vegetables into uniform pieces for even cooking.
Stir in the ground cumin, dried oregano, and cayenne pepper, cooking for an additional minute to release their aromas.
Toast the spices briefly to enhance their flavor.
Pour in the vegetable broth and apple cider vinegar, then add the rinsed black beans. Simmer the soup for 20 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Serve the soup in bowls over a scoop of herbed rice, garnished with fresh cilantro and a dollop of plain yogurt.
Serve immediately for the best flavor and texture.
