Tuesday, April 22, 2014

spicy black bean soup



This soup is everything I want in a black bean soup, hearty and creamy, with loads of flavor, and a good bit of heat.

1 cup black beans, soaked over night in water
5 -6 cups water
1 large bay leaf
2 tsp cumin
1 tsp coriander
1 tsp oregano
3 cloves if garlic, minced
1 heaping tsp or more of chopped chipolte peppers (with the sauce) from a tin
1 small/medium yellow onion, diced small
2 small carrots, chopped
2 stalks celery, chopped

for toppings, all or any of these work great-
green onion
chopped tomato
chopped red pepper
cilantro
avocado
sour cream

In a soup pot, saute the onion, garlic, celery, and carrot with the cumin, coriander, oregano and 1 tsp salt for about 1 minute.
Drain and rinse the beans and add to the pot with the water, along with the bay leaf, another teaspoon of salt, and chipolte peppers. Might seem like a lot of salt but remember the beans need a good bit for cooking. And if you are not a fan of heat, start with a bit less than a teaspoon. Bring everything to a boil, reduce the heat and cover partially. Cook for about 1 hour 30 minutes, until beans are soft. Remove the bay leaf.
Puree 1 1/2 cups of the soup and return to the pot. I used a high speed blender, but an emersion blender would work too.
I topped mine with chopped red pepper and green onions, serve with a good bread and salad. Serves 2 for dinner, maybe with left overs.


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