March 2, 2011

Spicy Black Bean Soup

This black bean soup is chalked full of potassium, fiber and protein and is also very easy to prepare. The soup can be made on the stove top and then simmered in a crock pot to help the flavors blend. Typically I will serve this with Cheddar cheese, a dollop of sour cream and a sprinkling of green onions. Very hardy and very delicious!

(And it goes great with my cheddar-rosemary scones!)


3 T. canola or vegetable oil
1 large onion, chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
1 cup of shredded carrot
1 green pepper, chopped

6 c. black beans
(!f using canned beans make sure they are rinsed and drained and
if using dry beans, prepare them according to the pkg. instructions)
 4 1/2 cups of chicken or vegetable broth
2 T cider vinegar
2 tsp. cumin powder
1 tsp. chili powder
1/2 tsp Tobasco sauce
1 tsp. liquid smoke (can be found in the condiment isle
         of your local supermarket)


Heat oil in large pot and saute the onion, celery, green pepper and garlic until vegetables soften and the onion is translucent. Add prepared beans along with the broth, vinegar, and the spices, and simmer for 45 minutes or until the beans become soft.

Add the bean mixture to a food processor or blender. Before blending, reserve a small amount of the bean mixture and set aside. Blend the mixture until if is smooth then pour back into the pot and add reserved mixture, the tobasco sauce and liquid smoke, heat through and serve.

Serves 6

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