I really hate brag, but someone should give me my own show. This black bean soup is just awesome flavored awesome. I know, black bean soup isn’t the sexiest meal around. It is humble, cheap, and earthy. Well, what’s wrong with that?
- 1 lb. black beans, rinsed and soaked
- olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can tomato sauce
- 1 can diced green chiles
- 1 dried red California chili, split with seeds removed
- ½ c. cilantro leaves
- 1 c. frozen kernel corn
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. chili powder
- ½ tsp. ground coriander
- ½ tsp. curry powder
- Salt and pepper
- For garnish: sour cream, cheese, avocado, scallions
- In a large pot, simmer black beans 1½-2 hours in about 6-8 cups water with the lid tilted. Add water as needed so the beans stay covered.
- In a small sautee pan (once the beans are done), sautee the onion, carrots, and celery 2-3 minutes in olive oil.
- Add contents of sautee pan, chiles, split red California pepper (leave split, but seeded), tomato sauce, and spices to the black beans. Cover and cook over very low heat about 30 minutes.
- Remove the whole chili pepper and add cilantro. Using an immersion blender, blend some of the soup to thicken it. Or you can transfer about half of the soup mixture to a blender or food processor and puree it. Stir in corn and cook about 5 minutes.
- Serve topped with cheese, sour cream, scallions, avocado, etc.