Black Bean Soup

Another favorite soup, especially during the winter when you want something warm and substantial when you come in from the cold … or before you go out into it!

Black Bean Soup

(Makes 1.5 Gallons)

Ingredients

• Extra Virgin Olive Oil, 1/2 cup
• Spanish Onions, 1 lg., small diced
• Garlic, 16 cloves (2 TB minced)
• Carrots, 1/2 lb., small diced
• Celery, 5 lg. stalks, small diced
• Red bell pepper, 1 lg., small diced
• Black beans, 3 lb.
• Plum tomatoes, 1 lb. petite diced (about 8) or one 19-oz. can petite diced)
• Tomato paste, 1-6 oz. can
• Water, about 4-5 quarts
• Salt, 1 TB (to taste)
• Cumin, 2 TB
• Hot chili powder, 1-1/2 tsp.
• Hot paprika, 1-1/2 tsp.
• Lemon or lime to taste
• Cilantro and red pepper garnish

Directions

1. Prepare the beans – read my post: http://vegetatingwithleslie.org/?p=818
2. Add extra virgin olive oil to another pot, covering the bottom to about 1/8″.
3. Add onions and garlic to saute briefly.
4. Add diced veggies and saute briefly until softened.
5. Add beans, tomatoes, tomato paste and seasonings. Simmer for a moment or two and remove from burner while preparing beans.
6. Drain cooked beans in a colander over a bowl to capture cooking liquid.
7. Measure the cooking liquid and add 4-5 quarts to the tomato and veggie mixture along with the beans (add less to start if you use the blanch-soak method of bean preparation).
8. Bring soup to a boil, reduce heat to a simmer, and cook the soup until all has blended together well, beans are very tender and soup has reached desired thickness.
9. I usually mash some of the soup with a potato ricer.
10. Add lemon or lime if desired.
11. Adjust liquid and other seasonings.
12. Garnish with chopped red peppers and cilantro and serve.