Black Bean Soup
Dark, rich and satisfyingly good, this is a soup to knock the chill out of your bones after a long cold fall ride. You might want a long tall glass of something to cool your palette if you add the optional chipotle pepper. I designed this one to offer mellow enjoyment for my family and friends that don’t always want fiery hot, just good flavor. For me the chipotle is the perfect smoky burn to add to black beans. Enjoy it and remember to share the soup!
- 2 tablespoons extra virgin olive oil
- 2 medium onions, diced
- 6 (15-ounce) cans black beans, drained and rinsed
- 1 pound frozen corn, thawed
- 1 quart vegetable broth
- 4 cups water
- 1 teaspoon ground cumin
- 1 teaspoon celery seeds
- 1 tablespoon oregano
- 2 teaspoon liquid smoke
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground chipotle pepper or more (optional)
- 1 medium orange bell pepper, cored and diced
- Sour cream (optional)
Place the olive oil in the large soup pot over medium high heat, add the onions and sauté for 5 to 8 minutes or until they begin to brown. Add the black beans, corn, vegetable broth, water, cumin, celery seeds, oregano, liquid smoke, salt, black pepper and chipotle pepper, and stir well. Bring to a boil, then cover and reduce the heat to low. Simmer stirring often for 2 to 3 hours or until the beans reach the desired tenderness and the soup has thickened. Add the bell pepper, simmer until the bell pepper is tender about a half an hour. Serve piping hot. If you like add a dollop of sour cream.
Makes about 5 quarts of soup.
Recipe Copyright Bill Hufnagle 2015.