BLACK BEAN SOUP
Ingredients:
DIRECTIONS
- 2 Tbsp Vegetable Oil (optional, you can use water to saute)
- 3/4 Cup diced White Onion
- 3/4 Cup Diced Celery
- 1/2 Cup Diced Carrot
- 1/4 Cup Diced Green Bell Pepper
- 2 Tbsp Minced Garlic
- 4 15-Oz cans (7-8 cups) Black Beans
- 4 Cups Chicken Broth
- 2 Tbsp fresh squeezed lime
- 2 Tsp Chili Powder
- 1/2 Tsp Cayenne Pepper
- 1/2 Tsp Ground Cumin
- 1/2 Tsp Salt
- 1/4 Tsp Hickory Smoke
DIRECTIONS
- Heat oil in large sauce pan over medium/low heat. I always sauté in water instead of oil.
- Add onion, celery, carrot, bell pepper, and garlic to the oil (or water, make sure there is enough so the veggies don't burn) and simmer slowly (sweat) for 15 minutes or until the onions are practically clear.
- Keep the heat low enough so the veggies don’t brown.
- if using canned beans, strain and rinse
- Purée 3 cups of the beans with 1 cup of the chicken broth, using an immersion blender or food processor, until smooth.
- When the veggies are ready, pour the puréed beans, the whole beans, the rest of the chicken broth, and every other ingredient on the list (down to the liquid smoke, into the pot. Bring the mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.
- Serve the soup topped with optional garnishes. Yummy!