It was cold today. Began to snow around 2 pm and felt even colder. It was a perfect day to hang out and warm my bones near the fire eating Black Bean soup. This is one of my favorite soups because you can make it a meal by adding some salsa, jack cheese or sour cream and serve it with corn chips or corn tortilla. This recipe can double up and you can freeze some for the next snowy, gray day.
Black Bean Soup
By Penny Rich
2 cups black beans*
2 Tablespoons olive oil
2 onions, chopped
8-10 garlic cloves, finely chopped
2 teaspoons cumin
2 carrots, diced
2 celery stalks, diced
1 red pepper, diced
4 cups vegetable stock
1 chipotle chili in adobo sauce, chopped
2 tomatoes, skinned, seeds removed and diced
Salt and Pepper to taste
¼ cup cilantro, chopped
Heat olive oil in a large soup pot. Add onions through red pepper and sauté 5-7 minutes. Season with salt and pepper. Add beans*, vegetable stock, chipotle and tomatoes bring to a boil. Turn heat to simmer and cook for 2 hours, stirring now and then adding water if the soup gets to thick. You can leave it like this or blend ½ of the soup for a thicker consistency. Add cilantro. Serve hot with optional toppings of sour cream and salsa.
*Place black beans on a cookie sheet and pick through to remove any stones or broken beans. Rinse with cold water Option one, place in a pot, cover with water and bring to a boil. Turn off the heat and let sit for one hour. Option two, soak beans in cold water overnight.