Smokey Black Bean Soup
 
 
Serves: 6 servings
Ingredients
  • 3 (15 ounce) cans black beans, drained and rinsed or 1 pound black beans, soaked and cooked, pg.?, reserving cooking liquid)
  • 2 tablespoons vegetable oil
  • 2 large onion, finely chopped (about 2 cups)
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • pinch of cayenne or fresh ground pepper
  • 4 cups chicken or vegetable stock
  • Optional toppings: cilantro, red onion, avocado, queso fresco. Plus extra lime wedges for serving
Instructions
  1. Heat 2 tablespoons of oil in a large soup pot over medium heat.
  2. Add onion, celery, garlic and jalapeño and sauté, stirring frequently, until soft, about 5-7 minutes. Do not brown.
  3. Add cumin, salt, cayenne or pepper and stir to coat the vegetables.
  4. Add the stock and the beans and bring to a boil. If using homemade beans, pour the reserved bean cooking liquid into a large measuring cup and add enough stock to make 4 cups. Reduce to a simmer, cover and cook for 15 minutes. Turn heat off.
  5. Place three cups of black bean mixture into a blender and run until smooth.
  6. Return pureed soup to pot and stir to mix well.
  7. Adjust seasonings and serve warm topped with avocado, cilantro, feta and/or pumpkin seeds.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/05/17/smokey-black-bean-soup/