Black bean soup

Ingredients:

• 2 stalks celery, chopped
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 3 tbsp. l. olive oil
• 2 tsp dried oregano
• 1 tsp ground cumin
• 0.5 tsp red pepper flakes
• 0.5 tsp celery seeds
• 3 cloves garlic, crushed
• 2 cups cooked black beans (or 1 16-ounce can rinsed beans)
• 1 tbsp vegetarian or chicken broth base
• 1 bay leaf
• 1 can (425 g) diced tomatoes
• Serving: Cubano sandwiches, see recipe below

Preparation:

1. In a large saucepan over medium heat, sauté the celery, carrots, and onion in olive oil until softened, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds, and garlic and cook until fragrant, about 2 minutes. Add the black beans, broth, bay leaf, and tomatoes, then add enough water to cover by 1–2 inches (about 4 cups).
2. Bring to a boil and simmer for at least 30 minutes but up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper to taste. Serve with Cubano sandwiches.
3. Sandwiches "Cubano":
   
   Cut 1 French baguette into quarters. Mix 2 tablespoons each mayonnaise and Dijon mustard and spread on the bread. Top with slices of Swiss cheese, roast pork ham, pickles, and more cheese. Butter both sides of the sandwiches and toast in a cast-iron skillet over medium-high heat, pressing down with a heavy skillet, for 2 minutes. Flip, reduce heat to medium-low, and toast until golden brown, another 1 minute.