Black Bean Soup
I love it when a whim turns into something great. I had a few cans of black beans one winter day and felt like making the usual black beans and rice was just not enough.
Nope. Not on this particular day.
What we needed around here was some soup. Steamy, smokey, and flavor-packed.
Black Bean Soup
This is a simple and delcious soup recipe.
Ingredients
- 1 tbsp Olive Oil
- 6 cups Black Beans
- 1 Green Pepper
- 1 Red Pepper
- 1 Small Onion
- 4 Garlic Cloves
- 3 cups Water
- 1 tbsp Apple Cider Vinegar
- 1 can Fire Roasted Tomatoes
- Salt
- Red Pepper Flakes
- Garlic Powder
- Tabasco
Instructions
- Dice peppers, onions, garlic. Set aside
- Heating the olive oil in the bottom of your soup pot. Then add your peppers, onion and garlic. Saute until the onions are translucent.
- Note: You use can canned beans that are thoroughly rinsed OR dry beans. If you choose to use dry beans, you must build in time to prepare them by following the instructions on the bag. Often those need to soak overnight and be boiled for some hours. Just be sure they are tender and drained before using them in the soup.
- Add beans to the pot and stir to combine with other ingredients.
- Add salt.
- Add water, apple cider vinegar, and other spices. Bring to a boil for about 5 minutes.
- Reduce to a simmer and add 1 can of diced tomatoes. Stir
- Let simmer for about 5 minutes.
- Use an emersion blender to blend a portion of the soup until is smooth. This will help create a thicker broth. If you do not have an emersion blender, scoop some of the soup into a traditional blender and blend until smooth, then return that portion back to the pot.
- Let simmer about 15 minutes longer.
- Add a tobasco and any other seasong to your taste
- Serve as it is or topped with things like tortilla, avocado, cheese
