Tuesday, June 21, 2011

Please pass the beans.....Part 2

Oh how does soup sound when it is 70 plus degrees outside?! No matter what the temperature outside is, this soup recipe is so great. It is packed with a lot of flavor and zip. Though I have never had the original so I cannot compare it to the real stuff. We enjoy it a lot. I serve it with cheese quesadillas on the side (even chicken and cheese quesadillas sound awesome as an accompaniment) mmm...

2 T vegetable oil
3/4 cup diced white onion
3/4 cup diced celery (I omit)
1/2 cup diced carrot (I omit)
1/4 cup diced green bell pepper (I add about 1/2 cup more to make up for the celery and carrot)
2 T minced garlic
4 (15 oz) black beans (I sometimes add the flavored black beans), rinsed and drained
4 cups chicken stock
2 T apple cider vinegar
2 t chili powder
1/2 t cayenne pepper
1/2 t ground cumin
1/2 t salt
1/4 t hickory liquid smoke

Heat oil in large saucepan over medium/low heat. Add veggies and garlic to oil and simmer slowly, for 15 minutes or until onions are practically clear. Be careful not to burn garlic. Puree 3 cans drained and strained beans in food processor with 1 cup chicken stock until smooth. Add to veggies, pureed beans, whole beans and remaining chicken stock and remaining ingredients. Bring to a boil, the reduce heat and simmer uncovered 50 to 60 minutes or until soup has thickened and all the other ingredients are tender.

Crockpot version: bring to a boil the pour in crock pot and cook on low 2-3 hours.

Serves 6

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