While I haven’t made this soup in a while, it’s one of our favorites. Kiddo and I like to garnish the soup with some chopped jalapeno for a little extra kick, but that’s purely a personal preference.
It’s a little messy to make – taking a pot, a blender and a crockpot, but there’s plenty of down time to clean up the kitchen. The soup is flavorful and filling. If you’ve got some left over; drain the liquid and smash the beans for some awesome black refried beans. These make a great filling for bean burritos. So it’s like getting two meals in one.
Hope you enjoy!
TGIF – Black Bean Soup
Ingredients – Soup
2 tablespoons vegetable oil
3/4 cup diced white onion
3/4 cup diced celery
1/2 cup diced carrot
1/4 cup diced green bell pepper
2 tablespoons minced garlic
4 (15 ounce) cans black beans
4 cups chicken stock
2 tablespoons apple cider vinegar
1 teaspoon finely chopped Jalapeno
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon hickory liquid smoke
Ingredients – Garnish
1 Cup shredded cheddar cheese
1/2 Cup chopped green onion
1/2 Cup sour cream
Chop onions, celery and carrots. Set aside. Mince garlic. Set aside. Dice bell pepper, set aside.
Heat 2 tablespoons of oil in a large saucepan over medium/low heat.
Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly for 15 minutes or until the onions are translucent. Keep temperature low to prevent browning. If the garlic burns, it becomes bitter.
While the vegetables are simmering, pour the canned beans into a strainer and rinse them under cold water.
Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.
Puree on high-speed until smooth. (Make sure the lid is secure!!!)
When the vegetables are ready, pour in the pureed beans, the whole beans, the rest of the chicken stock, apple cider, spices and liquid smoke.
Bring mixture to a boil, then transfer to a crock pot and simmer on LOW for 2-3 hours.
Ladle soup into terrains, garnish with cheese, green onions and sour cream as desired.
This soup goes really well with warm corn bread. Perfect for a lazy evening’s supper.