Black Bean Soup
Recipe By Chef Kathy Gold
Using a pressure cooker makes this recipe easy. But you can also substitute by using two 15 ounce cans of black beans.
- 1½ cups dried black beans, picked over and rinsed, and cooked (or two 15 ounce cans black beans, drained)
- 1 cup diced onion
- 1 red bell pepper, seeded and chopped
- 4-5 large cloves minced garlic
- 3 ripe roma tomatoes, cored, seeded and chopped (or one 15 ounce can diced tomatoes, rinsed and drained)
- 4 cups stock (vegetable or chicken-no fat low sodium if using boxed)
- 1-2 teaspoons ground cumin, or more to taste
- 2 teaspoons dried ground chipotle chile pepper, or more to taste
- 1 teaspoon dried ground ancho chile pepper, or more to taste
- Sea salt
- 2 tablespoons olive, vegetable or canola oil
- Fresh cilantro
- Sour cream
- Grated cheese
- Chopped red onion
- 1. In a large, heavy dutch oven, heat the oil until shimmering.
- 2. Add the onions and cook until beginning to caramelize, about 6 minutes, then add the bell pepper.
- 3. Sauté for two minutes, and add the garlic. Cook for about one minute and add the tomatoes and chipotle, ancho and cumin.
- 4. Cook, stirring, about two minutes. Add the stock and beans. Season to taste with salt, and adjust seasoning to desired spiciness.
- 5. Let simmer for about 20 minutes. Remove the pot from the heat, and with a ladle, set aside a cup of soup.
- 6. Using an immersion blender, purée soup to desired consistency. This can also be done in a processor or blender, in batches. Return reserved soup to pot. Reheat before serving.