Black Bean Soup

This recipe is made using canned beans ; I usually forget to soak the dry ones overnight and sometimes I just don’t wanna do it. Laziness has its good qualities.

2 Tbs. vegetable oil – NOT olive oil
1 small diced onion
2 stalks diced celery
2 peeled, diced/sliced carrots
1/2 of a diced green pepper
2 Tbs. minced garlic
4 cans (15 oz. each) black beans
4 cups chicken broth
2 Tbsp. apple cider vinegar
2 tsp. chili powder
1/4 tsp. cayenne pepper (1/2 tsp. will give it a really good kick)
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. liquid hickory smoke – (look for it near the gravy packs or spices)

Heat the oil in a large pot over medium heat then add onion, celery, carrot, pepper and garlic – simmer for 15 minutes – you wanna sweat the veggies but don’t let them brown.

Meanwhile pour the canned beans into a colander and rinse them well with cold water. Then take 3 cups of these rinsed beans along with 1 cup of chicken broth and puree them in a food processor until smooth – this is what will give the perfect thickness to the soup.

When the veggies are ready, pour everything into the large pot and stir well. Bring to a boil over high heat, then turn down to simmer and let it simmer at a good bubbling simmer for one hour. The liquid will reduce a bit and become thicker.

Meanwhile, make a large pot of white rice if you wish to serve on the side.  Also, some homemade zesty bread sticks are delicious alongside.

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