Tuesday, January 29, 2013

Black Bean Soup

Prep time: Easy

You may be able to tell from reading this blog, but I really like soup! This is another favorite we've made a lot over the last year or two.

About 1 T EVOO
4 cloves garlic, diced
2 medium carrots, peeled and diced
1-2 celery ribs, diced
1/2 medium onion, diced
2 cans black beans (or about 6 cups home-cooked beans), drained and rinsed
1 large anaheim pepper or 1/2 bell pepper, diced
4 cups beef or chicken broth (I never seem to have beef on hand so I usually use all or part chicken)
1 t kosher salt
1/8 t black pepper
1/8-1/2 t chili powder, depending on how strong your chili powder is and how spicy you like things
1/4 t cumin
1/2 t dried oregano
1 bay leaf if you have them

In a large saucepan or stock pot, saute onions, carrots, garlic, and celery for a few minutes (until onions are translucent garlic is browning). Add beans, anaheim or bell peppers, broth, and spices. Simmer (without a lid) for 30-60 minutes or until the carrots are tender. Remove bay leaf (if you happened to not have run out of them, which I always do!) and purée soup with stick blender or in batches in regular blender. Squeeze in the juice of one lime (or add about 1 T bottled lime juice). Top with chips, cheese, sour cream, and more lime juice, if desired. 

1 comment:

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