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Smokey Black Bean Soup

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Ingredients Edit

Directions Edit

  1. In large pot, heat 1 tbsp oil over medium heat.
  2. Add onion, celery and green pepper, and cook, stirring often, until vegetables are softened, about 10 minutes.
  3. Add garlic, cumin and oregano, and cook, stirring often, until fragrant, 2 to 3 minutes.
  4. Add beans and 6 cups water.
  5. Bring to a boil, reduce heat, and simmer, partially covered, until beans are tender, about 1¾ hours.
  6. Add 1½ tsp salt.
  7. With slotted spoon, transfer 1 cup beans to food processor or blender.
  8. Add tomatoes and chipotles, and process until smooth.
  9. Return mixture to pot.
  10. Stir in sherry, increase heat and bring soup to a boil.
  11. Reduce heat.
  12. Simmer about 15 minutes to reduce liquid.
  13. Meanwhile, in large nonstick skillet, heat remaining 1 tbsp oil over medium heat.
  14. Add tortilla strips in batches, and toss frequently and gently (for best results, use tongs) to brown evenly, about 3 minutes.
  15. Adjust heat as necessary.
  16. Remove to paper towels to blot excess oil.
  17. Place tortilla strips, avocado and lime cream in separate small bowls.
  18. Serve soup hot with garnishes along side.

Variation Edit

  1. To make this soup in a pressure cooker, heat 1 tbsp oil in pressure cooker.
  2. Add onion, celery and green pepper.
  3. Cook, stirring often, over medium-low heat until vegetables are softened, about 10 minutes.
  4. Add garlic, cumin and oregano, and cook another few minutes, until fragrant.
  5. Add beans and 4 cups water, and cover.
  6. Bring to a boil, lock lid into place, and bring to high pressure.
  7. Cook over high pressure 15 minutes.
  8. Turn off heat, and let beans return to pressure naturally.
  9. Remove lid, and add 1½ tsp salt.
  10. Proceed with step 7, above.

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