Black Bean Soup

1/4 C Olive oil
1 1/2 C Onions chopped ( reserve ½ cup)
1/2 C Celery chopped
1/3 C Carrots chopped
2-3 medium Jalapeno peppers seeded and diced
3 Cans of Black beans (3X15 1/2 oz) rinsed and drained
2 Quarts of water or stock or half of each (reducing liquid will yield a thicker soup)
1 Can chopped fire roasted tomatoes (15 1/5 oz)
1 Tbl. Ground cumin
2-3 Tbl Ground chipotle chilie powder ( more or less to taste)
1C Cilantro chopped plus a little extra for garnish (optional may substitute Italian parsley)
1 Lime
Salt and pepper

Sour Cream, plain yogurt or my Tofu Sour Cream

Heat a dutch oven and add oil. Next add 1 cup of the chopped onions, celery, carrots and peppers. Saute on medium heat but don’t let the veggies brown. Add a pinch of kosher salt to help veggies exude water and flavor. When the veggies are soft, about ten minutes, add the beans, the water or stock and the tomatoes. Bring to a boil, lower the heat and let simmer for about one hour. When veggies are tender, and the soup begins to look like soup add the cumin and chipotle chilies . Using an emersion blender, roughly blend soup until it’s creamy but you still see beans. If using a blender, blend a little over half of the soup and add it back to the remaining soup. Lastly stir in the cilantro or parsley. Heat the soup, stirring, as the thickened beans will sink to the bottom and stick. Serve soup topped with a little fresh chopped onion, cilantro, a dollop of your cream of choice, try my Tofu Sour Cream and a good squeeze of fresh lime.

This is wonderful topped with broken corn tortilla chips!

Alternatively use less liquid, leave the veggies in larger pieces, don’t blend and serve as a delicious stew over rice or day old cornbread.

Article printed from Delicious Weblog: