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Black Bean Soup picture

Black Bean Soup

Black beans make this soup hearty and rich and the cayenne adds just enough peppery heat to warm your insides. Make the soup up to 3 days in advance and reheat just before serving.

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  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, roughly chopped
  • 2 medium carrots, roughly chopped
  • 2 garlic cloves, peeled and crushed with the back of a knife
  • 1 1/2 teaspoons cumin
  • 4 cups low-sodium vegetable or chicken stock, or water
  • 1 red bell pepper, stem and seeds removed and roughly chopped
  • 3 cups canned black beans, rinsed well
  • 1/8 teaspoon cayenne (or to taste)
  • Optional toppings:
  • Grated cheddar or Monterey Jack cheese
  • Sour cream
  • Pico de gallo or fresh salsa

Serves 4 as a main

  1. Heat the olive oil in a large saucepan over medium heat. When hot add the onion, carrots, garlic, and cumin. Cook, stirring, for about 5 minutes or until the carrot and onion just start to soften.
  2. Add the stock or water and the bell pepper and bring the soup to a boil. Reduce the heat so the liquid just simmers and cook uncovered for 10 minutes.
  3. Add the beans, cayenne, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
  4. Working in batches if necessary, transfer the mixture to a blender or food processor and process until mostly smooth.
  5. Return the soup to the saucepan and continue cooking and stirring until hot through. Taste and add more salt, pepper and cayenne as desired. Serve hot with a topping of sour cream, grated cheese and fresh salsa, if you like.
Serve with:  Sweet Cornbread

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