Tuesday, May 29, 2012

Black Bean Soup

This soup is wonderful!  Spicy, but not too spicy.  The liquid smoke adds a wonderful flavor, but if you don't like it, don't use it.  I've used this same recipe, with great northern beans, added shredded cooked chicken and didn't puree.  Still yummy, and good for you!

Prep Time: 15 mins /Total Time: 1 hrs 15 mins


1 Tablespoon olive oil
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced carrots
1/4 cup diced green bell pepers
2 Tablespoons minced garlic
6 cups cooked black beans (or 3 cans, drained & rinsed)
4 cups chicken broth
2 Tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1 teaspoon salt  (my beans aren't salted)
1/4 teaspoon hickory liquid smoke

Garnish:  shredded monterey jack and cheddar cheese blend, blend
    chopped green onions, sour cream


Heat oil in a large saucepan over medium/low heat.

Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly for 15 minutes, or until the onions are translucent.

Add beans, chicken broth & remaining ingredients.  Bring to boil, then reduce to simmer until vegetables are tender.

Puree with handblender.

Garnish with sour cream and green onions, if desired.