Smoky Black Bean Soup
My family loves soups where they can really make it their own. Serve with diced avocado, limes, sour cream, grated cheddar cheese, hot sauce, or organic tortilla chips.
2 tablespoons extra virgin olive oil
2 medium shallots, chopped
2 stalks celery, diced
1/2 teaspoon each salt and pepper
1 medium green pepper, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
3 (28-ounce) cans black beans, drained and rinsed
4 cups vegetable stock, chicken stock or water
1 (14 1/2 ounce) can fire roasted diced tomatoes
2 chipotle chiles in adobo sauce
2 tablespoons sherry
1/2 cup cilantro, chopped
1. In large soup pot, heat the olive oil over medium heat. Add shallots, celery, salt and pepper and cook until vegetables are softened, about 5-7 minutes. Add the green pepper and continue sautéing for another 5 minutes. Add the garlic, cumin and oregano, and cook, stirring often, until fragrant, one more minute.
2. Add beans and stock or water. Bring to a boil, reduce heat, and simmer, partially covered, for 15 minutes.
3. With a slotted spoon, transfer 2 cups of beans to food processor or blender. Add tomatoes and chipotles, and process until smooth. Return mixture to pot. Stir in sherry, increase heat and bring soup to a boil. Reduce heat and simmer for another 10 minutes. Stir in cilantro and serve with additional condiments.