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Black Bean Soup-3




Source of Recipe


Tea Cozy


List of Ingredients




1/4 tsp extra virgin olive oil
1/2 c diced yellow onion
1/2 c diced celery
1/2 c diced carrot
1 tsp minced garlic
3 c canned black beans (2 15-oz cans, drained & rinsed)
1 tbsp chopped jalapeno chile
1 bay leaf
1/2 tsp dried thyme
1/2 tsp ground cumin
1/2 tsp ground coriander
4 c vegetable stock
1/4 c chile sauce
1/4 c chopped fresh cilantro
1/4 tsp sea salt
1/4 tsp freshly ground black pepper


Recipe



Heat a medium stockpot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery, carrot, garlic and beans. Cook until the onion has softened, about 2 minutes. Add the jalapeno, bay leaf, thyme, cumin and coriander; cook 1 minute. Add the stock and chile sauce. Bring to a boil, reduce heat, and simmer for 30 minutes. Stir in the cilantro, salt and pepper. Remove the bay leaf.

Carefully ladle the soup into a blender and process until pureed and smooth. Strain the soup through a fine mesh strainer to remove any bean pulp. Return the strained soup to a pan over low heat. Taste and adjust the seasoning. Add a little more stock or water to give the soup a creamy consistency if it seems too thick.