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Ingredients:
2 tablespoons
vegetable oil
3/4 cup diced onion -- white onion
3/4 cup diced
celery
1/2 cup diced carrot
1/4 cup diced green bell pepper
2
tablespoons minced garlic
4 cans (15-oz size) black beans -- rinsed and
drained
4 cups chicken stock
2 tablespoons apple cider vinegar
2
teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon
cumin
1/2 teaspoon salt
1/4 teaspoon liquid Barbecue Smoke --
optional
shredded Jack and cheddar cheese --
for
accompaniment
chopped green onions -- for garnish
sour cream
-- for garnish
Directions:
Heat 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 practically clear. Keep the heat low enough that the
veggies don't brown and be careful not to burn the garlic or it will be
bitter. While you cook the veggies, 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.
When the veggies are ready, pour the
pureed beans, the whole beans, the rest of the chicken stock, and every
other ingredient in the list (down to liquid smoke), to the pot. Bring
mixture to a boil, then reduce heat and simmer uncovered for 50 to 60
minutes or until soup has thickened and all the ingredients are tender.
Serve topped with the cheese blend, chopped green onions and a dollop of
sour cream, if
desired. |
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