Black Bean Soup

I had a hankering for some black bean soup last week, and Mother Nature ushered in a timely cold front for me to contend with, so I searched the Internet for some recipes. This one looked most appetizing to me, but I made some tweaks to suit my taste as well as create enough portions that I could spread out over the week. My recipe is as follows:

Ingredients

4 cans (15 ounces each) black beans, rinsed and drained, divided

3 celery ribs with leaves, chopped

1 large onion, chopped

1 medium sweet red pepper, chopped

1 jalapeno pepper, seeded and chopped

1 green pepper, chopped

1 lime

2 tablespoons olive oil

4 garlic cloves, minced

3 cans (14-1/2 ounces each) chicken broth or vegetable broth

2 large tomatoes

3 teaspoons ground cumin

1/4 teaspoon cayenne pepper

1-1/2 teaspoons ground coriander

1 teaspoon Louisiana-style hot sauce

1/4 teaspoon black pepper

1 bay leaf

1 bundle cilantro, chopped

Salt to taste

Sour cream and chopped green onions for garnish

Directions

In a small bowl, mash one can black beans; set aside. In a large saucepan, sauté the celery, onion, red pepper and jalapeno in oil until tender.

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All good meals start with great foundational flavors. Sweating vegetables and herbs to get that is one of my favorite methods.

Add garlic; cook 1 minute longer.

Stir in the broth, tomatoes, green pepper, cumin, cayenne pepper, coriander, hot sauce, pepper, bay leaf, remaining beans and reserved mashed beans. Bring to a boil. Salt to taste. Reduce heat; cover and simmer for 15 minutes.

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Discard bay leaf. Stir in lime juice. Garnish each serving with sour cream, cilantro, and chopped green onion.

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Fiesta in my mouth. Probably the prettiest bowl of soup I’ve ever eaten!

NOTE: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Bonus: I threw some tortilla chips into my bowl after snapping the photo above. DELICIOUS!

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