Black Bean Soup

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Black Bean Soup

 

1/4 tsp extra virgin olive oil

1/2 c diced yellow onion

1/2 c diced celery

1/2 c diced carrot

1 tsp minced garlic

3 c canned black beans (2 15-oz cans, drained & rinsed)

1 tbsp chopped jalapeno chile

1 bay leaf

1/2 tsp dried thyme

1/2 tsp ground cumin

1/2 tsp ground coriander

4 c vegetable stock

1/4 c chile sauce

1/4 c chopped fresh cilantro

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

 

Heat a medium stockpot over medium-high heat. Add the olive oil to

lightly coat the bottom of the pan. Add the onion, celery, carrot,

garlic and beans. Cook until the onion has softened, about 2 minutes.

Add the jalapeno, bay leaf, thyme, cumin and coriander; cook 1 minute.

Add the stock and chile sauce. Bring to a boil, reduce heat, and

simmer for 30 minutes. Stir in the cilantro, salt and pepper. Remove

the bay leaf.

 

Carefully ladle the soup into a blender and process until pureed and

smooth. Strain the soup through a fine mesh strainer to remove any

bean pulp. Return the strained soup to a pan over low heat. Taste and

adjust the seasoning. Add a little more stock or water to give the

soup a creamy consistency if it seems too thick.