Everyone loved this soup. My husband, who normally shys away from black beans, enjoyed it so much that he ate it for lunch the next day. I think my kids enjoy anything that involves cheese, sourcream and tortilla chips - whether they put them in their soup or not!
{Black Bean Soup}
adapted from this recipe1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
4 C homecooked black beans
1 3.5oz can green chilies
2 C water
2 tsp beef boullion
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.
Place olive oil in a large pot and heat over medium-high heat. Add carrots, celery, onion, and garlic and saute for 4-5 minutes.
Add in the black beans, chilies, water, and beef boullion. Stir to combine and then add seasonings.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat. Remove bay leaf from soup. Puree soup with an immersion blender, or in batches in a regular blender.
Ladle into bowls and garnish as desired.
{Cobb Salad}
Serve with a vegetable, green salad and bread. Such a comforting fall meal!
