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
green onions, sour cream
Directions: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.