Spicy Black Bean Soup !

You will need:

• 1 lb. dry black beans
• 1 large onion, chopped
• 2 peppers (one red, one green), chopped
• 2 jalapenos, chopped
• 5 cloves of garlic, minced
• 2 quarts of vegetable stock
• 3 tbsp. olive oil
• 2 tsp. cumin
• 2 tsp. coriander
• 2 tsp. oregano
• 2 tsp. cayenne pepper
• 2 tsp. red wine vinegar

Step 1: In a large stockpot, bring 1 lb. of dry black beans and 8 cups of water to a boil; let simmer for 2 hours.

Step 2: Drain the black beans and set aside. Heat the olive oil in the stockpot on medium to medium-low, add the onions and garlic; slowly adding the seasonings. Cook about 3-4 minutes until translucent, add the peppers, and cook another 3 minutes. Add the red wine vinegar.

Step 3: Now add your black beans and vegetable stock and bring to a boil on high. Reduce heat to low and simmer for 30 minutes.

Step 3: Add 1/3 of the soup to a food processor and puree, and then add back to the pot. I let it simmer for another 30 minutes after pureeing, and it generally helps to let the soup cool off a bit before pureeing.

This soup is delicious and very good for you, but it does take a few hours. To shorten the process you can simply buy 8 cans of black beans, but by using dried you cut out the sodium and BPA as well as save quite a bit of money. I leave a few bowls worth in the fridge and freeze the rest in individual containers for days that I'm in a hurry and still want something warm and healthy.

Also, if you don't like quite as much spice you can leave out the jalapenos and cayenne or cut the amount in half.


Enjoy!