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
Serves: 8 to 12
- Olive Oil
- 6 cups Black Beans
- 1 Green Pepper diced
- 1 Red Pepper diced
- 1 small onion diced
- 4 garlic cloves diced
- 3 cups water
- 1 tbsp Apple Cider Vinegar
- 1 can diced fire roasted tomatoes
- Red Pepper Flakes
- Garlic Powder
- Start by heating the olive oil in the bottom of your soup pot. Then add your aromatics: garlic, onions and peppers. Saute until the onions are translucent. Then add your beans.
- Note: You can use rinsed canned beans 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.
- After adding your beans, add salt and stir briefly. Next, pour in the water. Stir. Add 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. Add two shakes of tobasco and stir. Taste.
- Add any additional spices, as needed for your liking. Let simmer for about 5 minutes.
- Now, to make it a soup you’ll need to blend a least have of what’s in the pot. You have two options.
- The first, take a measuring cup and scoop out half of the contents into a blender and blend until liquified then add it back into your soup..
- OR! Option two is to use an emulsion blender, if you have one. Those are the handheld ones that you would just stick into the pot and turn on.